Herby Butter Bean Eggs

Recipe from The Doctor's Kitchen.

This recipe takes inspiration from two Iranian classics, baghali ghatogh and torshi tareh, where herbs take centre stage.

Ingredients

• 1 tbsp olive oil
• 4 cloves garlic, grated
• 1 tsp turmeric powder
• 1 can butter beans, drained and rinsed (or cannellini beans)
• 150g peas (frozen)
• 200g baby spinach
• 40g dill, roughly chopped (plus extra for garnish, optional)
• 40g parsley, roughly chopped (plus extra for garnish, optional)
• 40g coriander, roughly chopped (plus extra for garnish, optional)
• 4 eggs
• ½ lemon, juiced

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Gather and prepare your ingredients.
2. Heat the olive oil in a large frying pan or shallow casserole dish over medium heat. Add the garlic and turmeric and cook for 1 minute until fragrant.
3. Pour in the butter beans, season with salt and pepper and stir for 2 minutes to warm through.
4. Add the peas and spinach and stir until the spinach is wilted but still vibrant green.
5. Stir through herbs, adding a splash of water, if needed, to loosen.
6. Make wells in the mixture and crack in the eggs. Cover and cook for 5–7 minutes until egg whites are set and the yolks are still soft.
7. Finish with a drizzle of lemon juice, an extra scatter of herbs, if you like, and season to taste.