Fava Beans with Serrano Ham and Fried Egg
- 4 Tbs. extra-virgin olive oil
- 1 yellow onion or 3 shallots, finely chopped
- 2 garlic cloves, chopped
- 3 oz. sliced serrano ham or prosciutto, cut
into thin strips
- 1 to 1 1⁄2 lb. young fava beans, shelled
- 1⁄2 cup dry sherry
- 1⁄2 cup chicken or vegetable stock or
low-sodium canned broth
- 1 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 egg
- 1 Tbs. chopped fresh chives
In the same pan, warm the remaining 1 Tbs. oil. Crack the egg into the pan and fry until the yolk is still runny but the white is firm, about 2 minutes. A little bit of crispy edge to the white is fine and adds good texture.
To serve, cut the egg into bite-size pieces and toss with the warm fava mixture. The runny yolk will meld into the sauce. Sprinkle with the chives and serve immediately. Serves 4.
Note: Similar to Italian prosciutto, serrano ham is Spanish in origin. Both are made by salting a leg of pork and hanging it to air-cure. Traditionally cut thicker than prosciutto, serrano has a similar but more earthy flavor. It can be found in delicatessens and specialty-food stores.