FUL MEDAMES WITH EGGS AND PITA

Ful Medames with Eggs and Pita image

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.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 185 milligrams, Sodium 954 milligrams, Carbohydrate 68 grams, Fiber 12 grams, Protein 23 grams, Sugar 4 grams