Recipe
Egyptian Fava Bean Breakfast
Tender fava beans warmed with garlic, cumin, lemon and olive oil, then finished with fresh tomato, parsley, boiled eggs and flatbread for a hearty Egyptian-style breakfast or relaxed lunch.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Put the beans, garlic, cumin and 150 ml water in a saucepan. Warm gently for 15 minutes, mashing a quarter of the beans.
Stir in half the lemon juice and season. Taste for more lemon or cumin.
Spoon into bowls and top with tomato, spring onion, parsley and olive oil.
Serve with halved boiled eggs and warm flatbread.
Notes
Use dried beans cooked until tender when planning ahead. Add chilli oil for extra heat.
About this recipe
Ful medames is a comforting bowl of tender fava beans with the bright, savoury flavours that make it a classic breakfast across Egypt and the wider region. Garlic, cumin, lemon and olive oil give the beans plenty of character without making the dish heavy.
Warm the beans until some break down into a creamy base, then finish with fresh tomato, spring onion and parsley. Serve with boiled eggs and warm flatbread for scooping, adding chilli oil if you like a little heat. It is simple, filling and easy to prepare for a relaxed weekend meal.
