Persian broad beans with dill, feta & fried eggs

Cooking Eggs Persian broad beans with dill, feta & fried eggs

This exotic dish of saffron broad beans and rich runny eggs is ready in just 30 minutes.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large frying pan over medium heat. Cook the shallot and garlic, stirring, for 2 minutes or until soft. Increase heat to high. Add broad beans, stock, turmeric and saffron and cook for 2 minutes or until the beans are tender. Stir in the dill and parsley.
  2. Spray a medium non-stick frying pan with oil. Heat over medium heat. Crack eggs into pan and cook for 3 minutes for soft yolks.
  3. Divide broad bean mixture among serving plates. Top with the feta and eggs. Season with salt and pepper. Serve with the wraps.

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1 tbsp olive oil
4 shallots, trimmed, thinly sliced
4 garlic cloves, crushed
2 x 500g pkts broad beans, thawed, peeled
60ml Massel vegetable liquid stock
1/2 tsp ground turmeric
Large pinch of saffron threads
1/3 cup chopped fresh dill
1/4 cup chopped fresh continental parsley
Olive oil spray
4 eggs
70g Persian feta, crumbled
Mountain Bread wraps, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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