We all fall into food-related ruts from time to time. If your regular routine has become a snooze and you’re searching for a dish to woo you back into the kitchen, chef Omid Roustaei thinks it’s time you discovered the joy of one that sounds fancy, but is so simple: fava beans ornamented with a gloriously gooey poached egg.

Also known as the Caspian Chef, Roustaei penned the cookbook Bitter & Sweet: Global Flavors from an Iranian-American Kitchen. In it, he spotlights a dish called Baghāli Ghātogh, otherwise known as fava beans with poached eggs — which he graces with a garnish of crispy shallots.

“This dish is inherently simple but packed with a wide range of flavors,” Roustaei writes. “The distinctive notes of garlic and dill steal the spotlight, blending perfectly with the creamy beans and tender poached eggs.” Sounds like a quick meal that’ll remind you why you love cooking heartfelt, homemade fare.

A helpful note: If fava beans aren’t available at your local market, Roustaei suggests substituting them with canned butter beans. No matter which legume you choose, your tastebuds will thank you. “If I were to pick one dish to treasure forever, without a doubt, it would be this one,” Roustaei proclaims. We think it’s time to go see what all the fuss is about.

Fava Beans With Poached Eggs and Crispy Shallots

Makes: 4 servings

Ingredients

¼ cup (60 ml) olive oil
8 cloves garlic, minced
1 teaspoon ground turmeric
1 package (14 oz/400 g) double-peeled frozen fava beans, thawed, or 2 cans (15 oz/425 g each) butter beans, drained and rinsed
1¼ teaspoons sea salt, divided
½ teaspoon ground black pepper
¼ cup (10 g) dried dill
2 cups (480 ml) water, plus more as needed
½ cup (120 ml) neutral oil 2 large shallots, thinly sliced into rings
4 eggs

Instructions

Preheat a frying pan over low heat, add the olive oil, and gently sauté the garlic until it takes on a light golden hue, about 2 minutes. Sprinkle in the turmeric, sautéing it for another minute.
Add the beans, 1 teaspoon of the salt, pepper, dill, and water and stir the beans gently, so they don’t break apart. Cover and simmer over low heat for about 15 minutes.
While the beans are cooking, prepare the shallots. Place the neutral oil in a small saucepan and heat over medium heat until it begins to shimmer, 3–5 minutes. Carefully add the shallots, stirring occasionally, and cook until they turn golden, 7–8 minutes. Using a slotted spoon, remove the shallots from the oil and place them on a paper towel–lined plate. Sprinkle with the remaining ¼ teaspoon of salt and set aside.
Taste the beans and adjust the seasoning as needed while also checking for consistency. The beans should be moist with enough liquid, but not overly watery.
Use a spoon to create four small wells in the bean mixture, and carefully crack an egg into each. Sprinkle a pinch of salt and pepper over the eggs. Cover and cook over medium-low heat for 5 minutes, or longer if you prefer your eggs more well-cooked.
Carefully transfer the baghāli ghātogh to a serving dish, nestling the eggs on top. Generously sprinkle the fried shallots over the dish. Enjoy with steamed basmati rice or flatbread and a side of tangy yogurt. I hope you love this dish as much as I do!

Notes: The dried dill may be substituted with ²⁄₃ cup (20 g) of chopped fresh dill if you prefer. Adjust the amount to suit your personal preference.