Egyptian Brunch Delight: Shakshuka and Ful Medames

Allergens

Eggs, soybean (in canned tomatoes)

Ingredients

• For the Shakshuka:
• 4 large eggs
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish For the Ful Medames:
• 2 cups dried fava beans, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onions and cook until softened and golden brown.
2. Stir in minced garlic, cook for 30 seconds.
3. Add crushed tomatoes, ground cumin, paprika, cayenne pepper, salt, and black pepper. Bring to a simmer and cook for about 15 minutes, stirring occasionally.
4. Create wells in the sauce and crack eggs into them. Cover and cook until egg whites are set and yolks are still runny, around 7 10 minutes.
5. Garnish with fresh parsley and serve hot.
6. Drain soaked fava beans and place in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until fava beans are tender, about 1 hour.
7. In a separate pan, heat olive oil and sauté chopped onions until softened. Add garlic and cook for an additional minute.
8. Stir in ground cumin, salt, and black pepper to taste. Pour the onion mixture into the pot with fava beans and mix well.
9. Serve Ful Medames hot, garnished with fresh parsley if desired.

Chef’s Insight

The combination of flavors and textures makes this Egyptian Brunch delightful and satisfying.

Notes

Adjust spices according to your preference for heat and flavor.