Eggah bi Ful Akhdar

• 375 g (12 oz) fresh or frozen broad beans
• 6 eggs

Boil the beans until they are tender, and drain them thoroughly. Beat the eggs and add the cooked beans. Mix well and season to taste with salt and pepper. Cook as above, in a frying pan or in the oven.

Turn out on to a heated serving dish and sprinkle with chopped parsley. Serve cut in wedges like a cake.