Recipes
Egyptian Fava Bean Ful
This hearty breakfast is a traditional Egyptian dish that has been enjoyed for centuries with good reason – it’s delicious!
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 4 hard boiled eggs, sliced
- ¼ cup (60 mL) olive oil, divided
- 1 can fava beans, drained and rinsed
- 2 tomatoes, chopped and divided
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp (5 mL) each ground cumin and paprika
- ½ tsp (2.5 mL) ground coriander
- ½ tsp (2.5 mL) each salt and pepper
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) finely chopped fresh parsley
- 4 small pita breads, warmed
- 4 lemon wedges
Instructions
- Step 1
Heat 2 tbsp (30 mL) oil in skillet set over medium heat; cook beans, 1 tomato, onion, garlic, cumin, paprika, coriander, salt and pepper for 3 to 5 minutes or until onion is slightly softened. Stir in 1/2 cup (125 mL) water; cook for 8 to 10 minutes or until beans are tender. Stir in lemon juice; mash lightly.
- Step 2
Divide beans among 4 plates. Top with parsley, remaining tomato and eggs; drizzle with remaining oil. Serve with pita and lemon wedges.
Tips
Make a batch the night before to reheat in the microwave for an easy morning breakfast.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 380 |
| Fat | 20 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 39 g |
| Fibre | 7 g |
| Sugars | 4 g |
| Protein | 15 g |
| Sodium | 630 mg |
