A NOMVEX RECIPE
Iraqi broad beans with eggs and ghee
Vegetarian2 servings≈ 25 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Cooked broad beans340 g
- Eggs2 pieces
- Clarified butter25 g
- Bread140 g
- Lemon juice20 ml
- Parsley15 g
Declared allergenic ingredients: eggs, milk, cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Warm broad beans gently with a splash of water and drain. Warm the bread.
Cook eggs in ghee until whites and yolks are set.
Layer beans and eggs on bread, spoon over warm ghee and finish with lemon and parsley.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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