Broad Beans with Eggs and Anchovies
2 tbsp olive oil
2 red onions, finely sliced
500g shelled broad beans
50g tin of anchovies
finely grated zest of I lemon
half tsp salt
5 hard-boiled free range eggs
half cup chopped parsley
Lemon wedges to serve.
Heat oil in deep heavy pan
Cook unions over slow heat until softened, – about 10 mins
Stir in anchovies and cook briefly until onion is browning
Add broad beans, lemon zest and half cup of water.
Cook, stirring occasionally until beans are cooked, – about 10 mins.
Season with salt and pepper.
Add chopped eggs and parsley.
Serve with lemon wedges.
Serves 2 as a main dish or 4 as a side dish
(If you have plenty of broad beans, pick them young and cook in their pods as a side vegetable with a mains.)