Ful Medames (Egyptian Fava Bean Breakfast) with Egg, Cumin and Lemon
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Ingredients
- 800 g tinned fava beans
- 3 garlic cloves
- 2 tsp ground cumin
- 4 eggs
- 2 tomatoes, finely diced
- 1 lemon, juiced
- 2 tbsp flat-leaf parsley, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 22.4 g
- Carbohydrate
- 29.6 g
- of which sugars
- 3.2 g
- Fat
- 17.1 g
- of which saturates
- 3.5 g
- Fibre
- 12 g
- Salt
- 1.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 8 minutes, then cool under cold water, peel and quarter.
- 2
Warm the fava beans in a saucepan with the garlic and ground cumin for 8-10 minutes, lightly mashing some of the beans with a fork.
- 3
Stir in half the lemon juice and half the olive oil, and check the seasoning.
- 4
Spoon into bowls, top with the diced tomatoes and quartered eggs, and scatter with the parsley.
- 5
Drizzle with the remaining olive oil and lemon juice to serve.
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