750g of podded broad beans (fresh or frozen)
3 tbsp of olive oil
2 large onions, finely chopped
6 large garlic cloves, finely chopped
2 tsp of ground turmeric
50g of butter
30g of fresh dill leaves, chopped
Freshly ground black pepper
Place the broad beans in a pan, add one teaspoon of salt and one litre of boiling water, bring to the boil and simmer for three to six minutes, or until the beans float and are tender (cooking time will depend on the size and tenderness of the beans).
Drain in a colander and rinse under cold water to prevent the beans from cooking further. Squeeze the beans out of their skins and set aside.
Add the oil and onions to a large frying pan (about 30cm in diameter, ideally non-stick), and fry on a low to medium heat, stir to coat the onion in the oil, and fry for 10 minutes or until soft and lightly golden, stirring occasionally at first and then more frequently to prevent the onions from burning.
Add the garlic and cook for a further two minutes, then add the turmeric and stir for 20 seconds before adding the butter, stir until the butter has melted and then add the broad beans and chopped dill. Mix well and season to taste. Cook for a couple of minutes, stirring constantly.
Break the eggs onto the bean mixture in four different places and give the pan a couple of shakes to spread the egg white. Cook uncovered for 12–15 minutes. (If after 8–10 minutes the beans look dry or likely to burn, put the lid on for two to three minutes until the eggs are cooked to your liking.) Sprinkle some freshly ground black pepper on top before serving.