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Main course · Portuguese

Favas com Ovo Escalfado e Coentros (Broad Beans with Poached Egg)

30 min Serves 4 ~278 kcal/serving ~£4.40 (£1.10/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 4 large eggs
  • 500 g frozen broad beans
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 3 tbsp fresh coriander, chopped
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
278 kcal
Protein
19.1 g
Carbohydrate
14.5 g
of which sugars
4.2 g
Fat
14.3 g
of which saturates
3.2 g
Fibre
7.4 g
Salt
0.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.

  2. 2

    Add the broad beans and a splash of water, cover and simmer for 10-12 minutes until tender.

  3. 3

    Stir through most of the coriander and season well.

  4. 4

    Meanwhile poach the eggs in a separate pan of gently simmering water for 3 minutes until the whites are set and the yolks still soft.

  5. 5

    Spoon the broad beans into bowls, top each with a poached egg and scatter with the remaining coriander.

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