Back to 4 servings 1 bunch fresh dill, about 2 cups, finely chopped 3 tbsp olive oil or butter 4 cloves garlic, finely chopped or grated 1 tsp turmeric 2 cans lima or butter beans, about 15 oz each, drained and rinsed; fava beans are closest to the traditional version 0.5 tsp ground cumin, optional 0.5 tsp salt, adjust to taste 0.25 tsp black pepper 2 cups water, plus more as needed 4 large eggs 1 tsp lemon juice, to taste 1 small onion, sliced, optional 1 pinch saffron, dissolved in 1 tbsp hot water, optional
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1 Step 1: Rinse and finely chop the dill and garlic. Drain and rinse the beans. If you are using the onion, slice it thinly.2 Step 2: Heat the oil or butter in a large pot over medium heat. Cook the onion, if using, for about 3 minutes until translucent.3 Step 3: Add the garlic and turmeric and stir for about 1 minute until the garlic is fragrant and just turning golden, without letting it burn.4 Step 4: Add the beans, most of the dill, cumin, salt and pepper, and stir to coat. Cook for about 3 minutes.5 Step 5: Pour in the water and bring to a boil. Cover, reduce to medium-low, and simmer for about 15 to 20 minutes, adding a splash of water if the stew looks dry. Fava beans may need a little longer.6 Step 6: Stir in the remaining dill and the lemon juice, and adjust the salt. The stew should be saucy, not soupy or dry.7 Step 7: Make four shallow wells in the beans with the back of a spoon. Crack an egg into each well, cover, and cook on medium-low for 4 to 6 minutes, until the whites are set and the yolks are still soft. Cook longer if you prefer firmer yolks.8 Step 8: Drizzle the saffron water over the top if using. Serve right away, while the yolks are runny, with rice or bread.getsaucepan.com/r/bfb3f9f0-9210-5685-b098-5d030a1e3764
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