Honey & Co. Daily: Broad Bean and Courgette Shakshuka

Serves 4 for brunch

Extracted from Honey Co. Daily by Itamar Srulovich and Sarit Packer (Quadrille, £27). Photography by Patricia Niven

The rules of eggs - eggs don't ask for much, but a little care goes a long way.

Spend! Good-quality eggs cost more than battery-farmed ones, yes, but the difference between them is massive. Deep yellow yolks, rich flavour, better everything. and compared to other protein sources, eggs are still incredibly cheap. So, if you can, spend those few extra pennies, good eggs are worth every one.

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You can order Honey & Co. Daily by Itamar Srulovich and Sarit Packer here

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Method

Heat the olive oil and garlic in a large frying pan. As soon as the garlic starts to sizzle, stir in the sliced onion and fry for 2 minutes.

Add the courgette slices with the teaspoon of salt, cover and cook for 10–12 minutes, stirring occasionally until the courgettes start to fall apart and become mushy.

Mix in the broad beans and chopped herbs, then stir in 100ml/3½fl oz of water. Bring to the boil and allow to cook uncovered for 4 minutes.

Crack the eggs into the sauce and sprinkle generously with sea salt and freshly ground black pepper. Cover and simmer for 4–5 minutes until the whites are set but the yolks are still runny. Serve immediately.