Egyptian Ful Medames
A beloved Egyptian breakfast of creamy, warm fava beans topped with a tangy lemon-garlic oil and a runny egg. Ready in 15 minutes with pantry staples.
- Total time
- 15 min
- Servings
- 2
- Calories
- 315
- Protein
- 14g
Ingredients
- 1 can (15 oz) canned fava beans (or chickpeas), drained and rinsed
- 2 whole garlic cloves, minced
- 1 whole lemon
- 2 whole eggs
- 3 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
Pour the drained fava beans into a small pot and add 1/4 cup water.
- 2
Place the pot over medium heat and bring the beans to a gentle simmer, stirring once every 30 seconds.
- 3
Mince the 2 garlic cloves until the pieces are smaller than a grain of rice — about pencil-tip dots.
- 4
Cut the lemon in half lengthwise from tip to tip, then squeeze both halves firmly over a small bowl to collect the juice.
- 5
Pour 3 tablespoons of olive oil into a small skillet and place it over medium heat until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 6
Add the minced garlic to the hot oil and stir constantly for 30 seconds until it smells strongly fragrant and just begins to turn golden at the edges.
- 7
Stir the lemon juice into the garlic oil, remove from heat, and set aside.
- 8
When the beans have simmered for 2 minutes, use the back of a spoon to mash them gently against the side of the pot until about half the beans are broken into a rough paste and half remain whole.
- 9
Divide the mashed beans evenly between two shallow bowls, creating a small well in the center of each portion with the back of a spoon.
- 10
Crack one egg into each well and return the skillet to medium heat with 1 teaspoon of the remaining oil from the lemon-garlic mixture.
- 11
Cook the eggs in the skillet until the whites are set and opaque but the yolks still jiggle slightly when you shake the pan, about 3–4 minutes.
- 12
Slide one cooked egg on top of each bowl of beans.
- 13
Drizzle the lemon-garlic oil over the eggs and beans.
- 14
Sprinkle salt and pepper over the top to taste and serve immediately.
Tools you’ll need
- small pot
- small skillet
- cutting board
- chef's knife
- spoon
- small bowl
- two shallow bowls or plates
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