Egyptian Ful Medames Breakfast Bowl
Creamy stewed fava beans seasoned with garlic, lemon, and cumin, topped with a runny egg and warm pita. A traditional Egyptian breakfast that's hearty, protein-rich, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 cans (15 oz each) canned fava beans, drained and rinsed
- 3 cloves garlic cloves, minced
- 1 whole lemon, halved
- ½ tsp ground cumin
- 3 tbsp olive oil
- 2 whole eggs
- 2 rounds pita bread
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 2 tbsp olive oil in a medium saucepan over medium heat for 60 seconds until shimmering.
- 2
Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
- 3
Add drained fava beans and cumin; stir to coat. Simmer for 4 minutes, stirring occasionally.
- 4
Squeeze juice from half the lemon into the beans. Mash roughly with the back of a spoon until mostly creamy with some whole beans remaining.
- 5
Season with salt and pepper to taste. Transfer to two bowls and keep warm.
- 6
Heat remaining 1 tbsp olive oil in a 10-inch skillet over medium-low heat for 45 seconds.
- 7
Crack both eggs into the skillet. Cook for 5 minutes until whites set but yolks still jiggle slightly.
- 8
Warm pita in a dry skillet for 30 seconds per side until soft and pliable.
- 9
Top each bowl of ful with one egg. Serve immediately with warm pita and remaining lemon wedge.
Tools you’ll need
- medium saucepan
- 10-inch skillet
- wooden spoon
- two bowls
- cutting board
- knife
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