A summery recipe from Anna Jones.
Ingredients
- 1.5 kg broad beans in their pods or 400g podded beans
- 1 bunch spring onions sliced
- 2 plump garlic cloves peeled and crushed
- 1 tsp sweet smoked paprika
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 pinch good dried chilli flakes
- 2 x 400g tins chopped tomatoes
- 1 bunch coriander
- 1 small bunch dill
- 4-6 eggs
- To serve: optional
- 150 ml plain yoghurt
- 1 unwaxed lemon
- 4 flatbreads
Servings:
Instructions
- Pod the broad beans, then blanch them for a couple of minutes in boiling water. If you have the patience, pop the little green insides out of their husks.
- Add a good glug of olive oil to a deep, 25cm ovenproof frying pan. Add the spring onions, garlic and a good pinch of salt and saute for five minutes, until soft and sweet. Add the spices and chilli, cook for another couple of minutes, then stir in the tomatoes. Cook for 10 minutes until the tomatoes are sweet and a thicker, deep red.
- Add half the coriander, half the dill and most of the broad beans, stir and cook for another couple of minutes. Heat the oven to 200C/390F/gas 6.
- Make four to six little wells in the sauce, break in the eggs, put the pan in the oven, and bake 10 minutes for runny yolks and a little longer for set yolks.
- Zest the lemon and reserve for later. Squeeze half the lemon into the yoghurt, season and mix well.
- Take the pan out, sprinkle with the rest of the broad beans, the herbs and the zest of the lemon, then serve in the middle of the table with the yoghurt and flatbreads, if you are using them.
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