Place the broad beans in a pan, add 1 teaspoon of salt and 1 litre of boiling water, bring to the boil and simmer for 3-6 minutes or until the beans are tender (cooking time will depend on the size and tenderness of the beans). Drain in a colander and rinse under cold water to prevent the beans from cooking further.
Squeeze the beans out of their skins and set aside.
Add the oil and onions to a large frying pan (about 30cm in diameter, ideally non-stick), and fry in a low to medium heat, stir to coat the onion in the oil, and fry for 10 minutes or until soft and lightly golden, stirring occasionally at first and then more frequently to prevent the onions from burning.
Add the garlic and cook for further 2 minutes, then add the turmeric and stir for 20 seconds before adding the butter, stir until the butter has melted and then add the broad beans and chopped dill. Mix well and season to taste. Cook for a couple of minutes, stirring constantly.
Break the eggs onto the bean mixture in four different places and give the pan a couple of shakes to spread the egg white. Cook, uncovered, for 12-15 minutes. (If after 8-10 minutes the beans look dry or likely to burn, put the lid on for 2-3 minutes until the eggs are cooked to your liking.) Sprinkle some freshly ground black pepper on top before serving.