Ful Medames with Eggs & Tahini
Breakfast · Egyptian · Ready in 60 min · Serves 2
An Egyptian classic slow-cooked fava bean stew enriched with tahini, topped with soft eggs and drizzled with olive oil. Perfect suhoor energy with sustained release and iron boost.
Per serving
- Calories
- 420
- Protein
- 16 g
- Carbs
- 48 g
- Fat
- 18 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron89%
- Vitamin D8%
- B1228%
- Zinc66%
- Magnesium81%
- Omega-326%
- Calcium32%
- Potassium44%
- Vitamin C11%
- Riboflavin64%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Dried fava beans
- 3 whole Eggs
- 60 g Tahini paste
- 45 ml Lemon juice
- 4 Garlic cloves
- 30 ml Extra virgin olive oil
- 5 g Cumin seeds
- 3 g Salt and black pepper
Method
- 1
Soak dried fava beans overnight. Drain and rinse. Cook in fresh water with a pinch of salt for 40-45 minutes until very soft and starting to break down. Drain, reserving 1 cup of cooking liquid.
- 2
Whisk tahini with lemon juice, minced garlic, salt, and a splash of the reserved cooking liquid until smooth and pourable. Taste and adjust seasoning.
- 3
Transfer cooked beans to a serving bowl. Partially mash with a fork, leaving some texture. Stir in tahini dressing until well combined. Top with a drizzle of olive oil.
- 4
Heat remaining oil in a pan. Toast cumin seeds for 1 minute until fragrant. Add eggs and fry sunny-side up or poached until whites set but yolks remain runny, about 4-5 minutes.
- 5
Transfer mashed fava bean mixture to plates. Top each portion with a fried egg. Drizzle with cumin-infused oil and garnish with fresh herbs if available.
