Creamy Egyptian Fava Beans with Eggs (Ful Medames with Eggs)
Let me take you to the heart of Egypt with this generous and comforting breakfast. Imagine a creamy fava bean purée, perfumed with cumin and garlic, topped with a fried egg whose yolk gently runs. This dish, ful medames, is a true morning ritual in Cairo, enjoyed at home or in small street stalls. You'll love it for its simplicity, earthy flavors, and velvety texture that pairs wonderfully with crispy pita bread. It's an authentic taste journey that warms your heart from the first bite.
Ingredients
- dried fava beans (ful medames)400 g
- onion1 medium
- garlic3 cloves
- lemon juice3 tbsp
- extra virgin olive oil4 tbsp
- ground cumin1 tsp
- saltto taste
- black pepperto taste
- eggs4
- fresh parsleya few sprigs
- pita bread4 pieces
Instructions
- 1
Soak the fava beans in cold water for 12 hours. Drain and rinse.
- 2
In a large pot, cover the beans with fresh water, bring to a boil, reduce heat, and simmer for 45 minutes until tender. Drain, reserving some cooking water.
- 3
In a pan, sauté the chopped onion and crushed garlic in 2 tbsp olive oil until golden.
- 4
Add the cooked beans, mash roughly with a fork. Stir in cumin, salt, pepper, lemon juice, and a little cooking water to make a creamy purée. Heat for 5 minutes.
- 5
In another pan, fry the eggs in the remaining olive oil, season lightly.
- 6
Serve the fava bean purée on plates, top with a fried egg, sprinkle with chopped parsley, and serve with warm pita bread.
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