Middle Eastern · Brunch
Fava Bean Mash with Fried Egg (Gluten-Free)
Cooked fava beans mashed with garlic, cumin and lemon juice into a warm puree, topped with a fried egg with runny yolk. Finished with olive oil, parsley and paprika, served with gluten-free flatbread. A Levantine breakfast built on ful medames tradition.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
484Calories
22.3gProtein
24.1gFat
48.5gCarbs
3.1gSugar
10.8gFiber
612mgSodium
198mgChol
4.9gSat Fat
680mgPotassium
95mgCalcium
4.6mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
vegetarian
high-fiber
gluten-free
Instructions
1
Prep
Warm the drained fava beans in a saucepan over medium-low heat for 2 minutes, stirring gently until they soften and begin to break down.
2
Mash
Add the garlic, half the olive oil, lemon juice, cumin, salt and pepper; mash with a fork over low heat for 3 minutes until coarse and warm, loosening with water if needed.
3
Fry
Heat the remaining olive oil in a nonstick skillet over medium heat; crack the egg in and fry 2 to 3 minutes until the white is set but yolk jiggles.
4
Plate
Spread the mash onto a plate, slide the fried egg on top, scatter parsley and paprika over, and serve immediately with the warmed flatbread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (50g)
- 480g480g cooked fava beans, drained
- 2 clove2 clove garlic
- 30ml30ml olive oil, divided
- 30ml30ml lemon juice
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp smoked paprika
- 22 gluten-free flatbread (about 57g)
- salt, to taste
- black pepper, to taste
