Tomato and broad bean stew with eggs, flatbread and yoghurt
by Anna Jones
Ingredients
1.5kg broad beans in their pods, or 400g podded beans
1 bunch spring onions, sliced
2 garlic cloves, peeled and crushed
1 tsp sweet smoked paprika
1 tbsp cumin seeds
1 tsp coriander seeds
1 good pinch dried chilli flakes
2 x 400g tins chopped tomatoes
1 bunch coriander
1 small bunch dill
4-6 eggs
To serve (optional)
150ml plain yoghurt
1 unwaxed lemon
4 flatbreads
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