Tomato and broad bean stew with eggs, pita and yoghurt

Ingredients

  • 200g podded broadbeans
  • ½ bunch spring onions, sliced
  • 1 garlic clove, peeled and crushed
  • ½ tsp sweet smoked paprika
  • 2 tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 x 400g tins chopped tomatoes
  • 1 cup coriander ,chopped
  • ½ cup dill, chopped
  • 4 eggs

To serve (optional)

  • 75ml plain yoghurt
  • 1 x unwaxed lemon
  • 2 x pita or equivalent slices of sourdough

Method

  1. Blanch broadbeans for a couple of minutes in boiling water. Pop the little green insides out of their husks, set aside.
  2. Add a sufficient amoung of olive oil to a 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 (can add chilli if you want!), 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.
  3. 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.
  4. 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.
  5. Zest the lemon and reserve for later. Squeeze half the lemon into the yoghurt, season and mix well.
  6. 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 pita/sourdough, if you are using them.