Spanish Broad Beans with Eggs & Ham

9:57 pm on 1 September 2007

(Serves 2 as a main course or 4 as a side dish)


  • 500 gms podded fresh broad beans, peeled if preferred
  • 2 tbsp olive oil
  • 2 red onions, thinly sliced
  • 250 gms ham, cut into 2 - 3cm chunks
  • finely grated zest of 1 lemon
  • ½ tsp salt and grinds of pepper
  • 5 hard-boiled eggs, chopped
  • ½ C chopped parsley
  • lemon wedges to serve


If the beans are large, shell them. You could also make this dish with frozen broad beans or soy beans.

Heat the oil in a deep, heavy pan and cook the onion over medium-low heat until softened and just starting to brown - about 15 minutes.

Add the broad beans, ham, zest and about half a cup of water. Cook, stirring occasionally, until beans are cooked through - about 10 minutes.

Season with salt and pepper. Mix through the eggs and parsley. Accompany with lemon wedges.

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