The quaint little town in Lazio where we recently stayed for a friend’s wedding exuded an undeniable charm, as is often the case with even the most ordinary Italian towns. There were no hotels available, and the only restaurant was closed for the season. So, we opted for a slightly worn-out but charming rental and embraced the role of provincial Italians for a few days.
We have long abandoned any romantic notions we once had about cooking while on vacation. Now, we acknowledge that the purpose of a break is to actually take a break. Besides, there is always a sense of unease that comes with cooking in a kitchen that doesn’t belong to you, especially when faced with unfamiliar pans.
However, this town had everything we needed— a castle, a picturesque view of a lake from atop a hill, a small bakery, a beautiful square with a grand church, and watchful grandmothers sitting on every bench. Most importantly, there was a vendor selling fresh produce from the back of a weathered Apa.
We purchased slender corkscrew courgettes, furry podded broad beans, fresh garlic, bundles of herbs, firm spring onions, and eggs in different sizes and colors. All of them were still stained with soil and warm from the spring sun. Back at our rental, we sat on the balcony and shelled the beans while sipping on a refreshing glass of wine. Our simple supper took mere minutes to prepare, requiring minimal effort, and we savored it on the balcony alongside some fresh bread. We repeated this exact meal on our second night and again when we returned to London, using the produce we had bought from our local farmers’ market. It was a little something we brought back from our holiday.
If you wish to prepare in advance, refrain from adding the eggs until serving. Just reheat the dish and add the eggs just before enjoying. Pair it with a crisp Italian white wine — our favorite for the season is Roero Arneis.
Braised Eggs with Broad Beans, Courgettes, and Spring Onions
Serves 4 or 6-8 as part of brunch
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In a large, deep frying pan, heat olive oil along with a bundle of thyme and crushed garlic. Once it starts sizzling, add the cubed courgettes, salt, cover, and cook for 10-12 minutes, occasionally shaking the pan until the courgettes start to break down.
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Remove the lid to let the steam escape, discard the bundle of thyme, and add the chopped spring onions and peeled broad beans. Mix well. If the beans are large and have a tough skin, it is advisable to quickly boil and peel them before adding. However, if they are small and tender, the skins are not an issue.
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Add the chopped dill and water, and bring to a boil.
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Create small wells with a spoon and carefully drop an egg into each well. Sprinkle with flaky sea salt and freshly ground black pepper. Cover and simmer for four to five minutes until the egg whites are set but the yolks are still runny. Serve immediately with a garnish of dill fronds.
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