ful medames

Another dish with eggs that’s perfect for breakfast or dinner.

• 1 15-ounce can fava beans (red kidney beans will also work)
• 1 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large tomato, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh parsley
• 1-2 tablespoons fresh lemon juice, to taste
• Salt and pepper to taste
• Grilled flatbread
• 2 eggs
• feta or goat cheese, crumbled
• green onions, chopped

1. Drain and rinse the beans, then pour into a medium saucepan. Bring to a boil and simmer for five minutes, breaking up roughly with a fork. Stir in the olive oil, onion, tomato, cumin, lemon juice, salt, pepper, and most of the parsley. Continue cooking for five minutes.
2. In the meantime, grill the flatbread or sear it with a little olive oil in a skillet. Fry the eggs in some olive oil in a separate skillet, leaving the yolks runny.
3. Serve the ful medames warm, topped with the fried eggs and flatbread on the side. Top with chopped green onions and cheese.

Adapted from Serious Eats.