Habas – Spanish broad beans with bacon and egg

Ingredients for 1 servings:

• ½ onion(s), chopped
• 1 garlic clove(s), crushed
• 4 tbsp olive oil
• 80 g bacon cubes
• 300 g broad beans, frozen
• possibly water if needed
• 3 tbsp cream, optional
• 2 large eggs
• some salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 47 minutes

Main course for 1 or starter for 2 people

Chop the onion. Crush the garlic clove. Fry the onions and garlic in olive oil over low heat until softened. Add the bacon cubes and fry briefly. Increase the heat slightly and add the frozen broad beans. Add a little salt and fry with the lid on for 20-25 minutes. Add a little water if necessary to prevent burning. Once the beans are soft, reduce the heat to level 3 out of 12 (induction hob). If you prefer a creamier dish, you can optionally stir in 3 tablespoons of cream. Then crack the eggs into the pan directly over the beans. Season the eggs with salt and pepper. Tilt the lid on the pan to allow the steam to escape and let the eggs sit for 4 to 5 minutes. Remove the pan from the heat and let stand for one to two minutes, then stir in the eggs and serve immediately. This dish is best served with freshly baked or toasted bread for dipping. Tip: Go easy on the salt, as bacon cubes are usually very salty. If you like, you can also add finely chopped chili (depending on your preference) while frying the bacon. This recipe can be made as an appetizer, in which case one serving is enough for two people. As a main course, it can be served for one person. In Spain, the dish is often served as a main course, in which case the habas con jamón y huevo is placed in a pan or bowl in the middle of the table for several people, so everyone can serve themselves.