Name: Ful Medames with Eggs and Pita
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for serving; 2 cloves garlic, minced; 1 onion, diced; Kosher salt and freshly ground pepper; 2 teaspoons ground cumin; 2 14-ounce cans fava beans, drained and rinsed; 1 small jalapeño pepper, seeded and roughly chopped; 1 cup fresh parsley, plus torn leaves for topping; 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice; 1 large tomato, diced; 1/2 English cucumber, diced; 4 large eggs; 4 pieces pita, toasted and cut into wedges

Directions

Heat the olive oil in a large skillet over medium heat. Add the garlic and half of the onion; season with 1/2 teaspoon each salt and pepper and the cumin. Cook, stirring, until the onion is soft, about 3 minutes.
Add the fava beans and 1 1/4 cups water to the skillet. Bring to a simmer and cook until the beans are tender, 6 to 8 minutes. Mash the beans slightly with a potato masher or a large serving fork, leaving some of the beans whole. Add an additional 1/4 cup water if the beans are too stiff; they should have the consistency of a thick stew.
Combine the jalapeño, parsley, lemon zest and lemon juice in a food processor and pulse until fine. Stir the mixture into the beans and season with more salt and pepper. Stir together the remaining onion, the tomato and cucumber in a bowl.
Bring a large pot of water to a gentle simmer. One at a time, crack each egg into a small bowl and gently slip into the simmering water. Cook until the whites are set and the yolks are cooked to the desired doneness, 3 to 5 minutes. Remove with a slotted spoon.
Divide the bean mixture among bowls. Top with the poached eggs and tomato-cucumber mixture; drizzle with olive oil and sprinkle with parsley. Serve with the pita wedges.

Photograph by Andrew Purcell

Ful Medames with Eggs and Pita

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