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.)