Middle Eastern · Breakfast
Fava Bean Mash with Fried Egg
Warm fava beans mashed with garlic and cumin, spread onto a plate and topped with a fried egg cooked until the white sets and the yolk stays runny. Finished with olive oil, lemon juice, parsley and chili flakes, this Middle Eastern ful medames style dish is scooped with pita bread.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
398Calories
18.5gProtein
21.2gFat
34.8gCarbs
3.1gSugar
8.6gFiber
712mgSodium
372mgChol
4.1gSat Fat
560mgPotassium
102mgCalcium
4.2mgIron
0.8mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
herb-salt
all-time-classics
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Drain the fava beans in a sieve and mince the garlic clove.
2
Simmer
Warm the fava beans with garlic and 2 tbsp water over medium heat for 3 minutes, stirring, until beans soften and start breaking down.
3
Build
Mash the beans with a fork, stirring in cumin, half the lemon juice, half the olive oil and salt until mostly smooth.
4
Fry
Heat the remaining olive oil in a nonstick pan over medium heat, crack one egg into the pan, and fry for 2 to 3 minutes until the white sets but the yolk jiggles.
5
Plate
Spread the mash onto a plate, slide the fried egg on top, drizzle with remaining lemon juice, scatter with parsley and chili flakes, serve with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 1 1/2 cup260g, canned, drained fava beans
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 2 tbsp30ml lemon juice
- 2 tbsp28g olive oil, divided
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- a pinch of chili flakes
- 22 small (60g) pita bread
