Persian Broad Beans Afterward Dill, Feta Fried Eggs

This exotic dish of saffron broad beans and well-to-do runny eggs is ready in just 30 minutes.

The ingredient of Persian Broad Beans Afterward Dill Feta Fried Eggs

• 1 tbsp olive oil
• 4 shallots trimmed thinly sliced
• 4 garlic cloves crushed
• 2 x 500g pkts broad beans thawed peeled
• 60ml 1 4 cup massel vegetable liquid hoard
• 1 2 tsp dome turmeric
• large pinch of saffron threads
• 1 3 cup chopped well ventilated light dill
• 1 4 cup chopped lively continental parsley
• olive oil spray
• 4 eggs
• 70g persian feta crumbled
• mountain bread wraps to encourage

The Instruction of persian broad beans afterward dill feta fried eggs

• heat oil in a large frying pan greater than medium heat cook the shallot and garlic stirring for 2 minutes or until soft bump heat to high grow broad beans stock turmeric and saffron and cook for 2 minutes or until the beans are tender stir in the dill and parsley
• spray a medium non stick frying pan with oil heat on top of higher than medium heat crack eggs into pan and cook for 3 minutes for soft yolks
• divide broad bean merger in the course of serving plates top with the feta and eggs season subsequently salt and pepper support subsequently the wraps

Nutritions of Persian Broad Beans Afterward Dill Feta Fried Eggs

calories: 360 89 calories
calories: 16 grams fat
calories: 6 grams saturated fat
calories: 31 grams carbohydrates
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calories: 23 grams protein
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