Broad bean + green herb shakshuka
My winter favourite of ful medames has been replaced with this, which is better suited to spring. Add a few crushed boiled new potatoes if you want it to be really substantial. Vegans can crumble in 200g of tofu, well-seasoned with salt and pepper, in place of the eggs, and use a vegan yoghurt. The number of eggs you need depends on how many you’re feeding.
1.5kg broad beans in their pods, or 400g podded beans
1 bunch spring onions, sliced
2 garlic cloves, peeled and crushed
1 tsp sweet smoked paprika
1 tbsp cumin seeds
1 tsp coriander seeds
1 good pinch dried chilli flakes
2 x 400g tins chopped tomatoes
1 bunch coriander
1 small bunch dill
To serve (optional)
150ml plain yoghurt
1 unwaxed lemon
Pod the broad beans, then blanch them for a couple of minutes in boiling water. If you have the patience, pop the little green insides out of their husks.
Add a good glug of olive oil to a deep, 25cm ovenproof 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 and chilli, 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.
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.
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.
Zest the lemon and reserve for later. Squeeze half the lemon into the yoghurt, season and mix well.
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 flatbreads, if you are using them.