Eggah bi Ful Akhdar

Fresh Broad Bean Eggah

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 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.