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Bagila Bil Dihin Fried Eggs Over Broad Beans
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Iraqi Breakfast: Bagila bil Dihin

Fried Eggs over Broad Beans
Overnight Soaking8 hours
Total Time8 hours 20 minutes
Servings: 4

Ingredients

  • ½ lb dried broad beans
  • Lemon juice from 1 lemon
  • Dash of salt
  • 2 large pita breads cut into large cubes
  • ½ cup vegetable oil
  • 1 onion cut into thin slices
  • 2 tablespoons parsley chopped
  • 3 –4 eggs

Instructions

  • Soak the broad beans in water overnight, then drain.
  • In a medium pot, bring the beans to a boil with a dash of salt and lemon juice. Boil until softened, about 20 minutes.
  • Remove the beans from the water and set aside. Keep the water boiling over low heat; it is essential for the next step.
  • To prepare the bread, place the bread cubes in the boiling bean water and remove immediately. Just dip once and remove, then place the bread on your platter.
  • Pour the broad beans over the bread.
  • Heat the vegetable oil in a large skillet over low heat. Add the onions and fry until caramelized.
  • Beat the eggs and pour them on top of the onions without stirring.
  • Once the eggs have cooked through, place the fried eggs over the beans and pour any extra oil over the whole platter.
  • Top with chopped parsley.

Notes

  • You may see this dish spelled bagela bil dihin, bagila bil dihin, or bagilla bil dihin, depending on the transliteration.
  • Keep the bean cooking water warm because it is used to dip the pita bread.
  • Dip the bread quickly so it softens without falling apart.
  • Serve warm after topping with the fried eggs, onions, hot oil, and parsley.