I lived in Egypt for a year (many moons ago) and that's where I discovered this dish. Its an Egyptian street food, served for breakfast with pickles and flatbread. For me, its a gourmet dish and I've never forgotten it.
The beans used are dried broad beans (known as fava). These beans have a very special taste: earthy and sweet with a touch of bitterness, reminiscent of chicory. Here, I've used tinned fava beans, which are grown and tinned in the UK. But they can be found as imports dried or tinned in Turkish shops in the UK. I'm hoping they are available elsewhere in the world, too!
Ingredients
Fava beans (cooked)
Crushed garlic (the amount is your choice)
Olive oil
Lemon juice
Fresh coriander
Eggs
Method
The beans used are dried broad beans (known as fava). These beans have a very special taste: earthy and sweet with a touch of bitterness, reminiscent of chicory. Here, I've used tinned fava beans, which are grown and tinned in the UK. But they can be found as imports dried or tinned in Turkish shops in the UK. I'm hoping they are available elsewhere in the world, too!
Ingredients
Fava beans (cooked)
Crushed garlic (the amount is your choice)
Olive oil
Lemon juice
Fresh coriander
Eggs
Method
- Add crushed garlic to the cooked, partially drained beans and heat through. Crush the beans down slightly. You want to achieve a thick slightly soupy mix so use some of the cooking or can liquor. Add salt to taste. Keep warm.
- Poach an egg (or two).
- Serve the beans topped by the egg with a good drizzle of olive oil, a squirt of lemon juice and some fresh coriander (cilantro) leaves and flatbreads.
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