Pot the broadbeans. In a saucepan heat the oil over a medium heat. Add the shallots and cook for 10 minutes until lightly golden and soft. Add the broad beans and mix together well, cooking for another 5 minutes.
Add the wine and bubble for a minute or two to reduce the alcohol. Add two thirds of the stock , cover and cook for a further 30 minutes, adding more stock if the broad beans start to get too dry.
Meanwhile, poach the eggs in a medium saucepan of salted simmering water for 3 minutes or until just cooked and ready to serve.
Spoon the beans into six warmed bowls , top with a poached egg and scatter with the cheese, parsley, black pepper and a drizzle of extra virgin olive oil.