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.

Recipe «Persian broad beans with dill, feta & fried eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.