Ful Medames with Eggs and Pita

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Humble ful medames is one of the most popular home-cooked recipes throughout the Middle East. It's served for breakfast, lunch and dinner, but is considered a national dish in Egypt. Traditionally made with dried fava beans, this version uses canned as a shortcut.



  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.