Springtime Fava Bean & Potato Stew with Baked Eggs

1. Preheat Oven and Cook Potatoes

Preheat your oven to 400°F. Place the scrubbed and quartered new potatoes in a medium pot, cover them with water, and add a tablespoon of kosher salt. Bring the water to a boil and cook the potatoes until tender, about 12-14 minutes. Once done, drain them and set them aside.

2. Shell and Blanch Fava Beans

Shell the fava beans from their pods. Blanch them briefly in boiling water, then peel off their outer skins to reveal the bright green beans inside. Set the prepared beans aside.

3. Sauté Scallions and Garlic

Heat a generous glug of extra-virgin olive oil in a 10-inch ovenproof skillet or sauté pan over medium heat. Add the sliced scallions and garlic cloves with a pinch of kosher salt, and sauté them for about 5 minutes until they’re soft and fragrant.

4. Add Spices and Toast

Stir in the smoked paprika, ground cumin, dried chile flakes, and freshly ground black pepper. Let the spices toast for about 30 seconds until they become aromatic and slightly darker in color.

5. Simmer with Tomatoes

Pour in the can of diced tomatoes along with their juices. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

6. Add Herbs, Beans, and Potatoes

Stir in most of the chopped cilantro and parsley, reserving a small amount for garnishing later. Add the prepared fava beans (save a few for garnish) and the cooked potatoes to the skillet. Let everything simmer together for another 5 minutes.

7. Bake Eggs in Stew

Using a spoon, make four small wells in the stew and crack an egg into each one. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks remain runny.

8. Garnish and Serve

Once the eggs are perfectly baked, remove the skillet from the oven. Garnish the stew with the reserved cilantro, parsley, and fava beans. Serve the dish directly from the skillet, alongside some Slightly Tangy Flatbreads if you like.