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Egyptian Vegetarian Brunch Delight: Egyptian Ful Medames, Zucchini Boats, and Mint Tea

A flavorful egyptian brunch perfect for vegetarian eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) - Prep Time: 30 minutes - Cook Time: 40 minutes - Total Time: 1 hour 10 minutes
🍽 Servings: Serves 6
🔥 Difficulty: Advanced
🌎 Cuisine: Egyptian

Allergens

Wheat (potential gluten allergy)

Ingredients

  • 2 cups dried ful medames (fava beans)
  • 4 medium zucchini
  • 1/2 cup olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 3 cups tomato sauce
  • 6 eggs
  • Mint tea ingredients (see recipe below) Mint Tea Recipe:
  • 4 cups boiling water
  • 1/4 cup fresh mint leaves
  • 2 tablespoons loose green tea leaves
  • 1 tablespoon honey or sugar, to taste

Instructions

  1. Soak the dried ful medames overnight in cold water, then cook them until tender. Drain and mash with a fork. Set aside.
  2. Preheat oven to 350°F (175°C). Slice the zucchini lengthwise into boats without cutting all the way through, and scoop out some of the flesh from each half. Drizzle with olive oil, season with salt, and bake for 10 minutes.
  3. In a large pan, heat 1/4 cup of olive oil and sauté onions until translucent. Add garlic, cumin, paprika, and cayenne pepper, and cook for 2 3 minutes until fragrant.
  4. Combine the cooked onion mixture with mashed ful medames and mix well. Season with salt and black pepper to taste. Stuff the zucchini boats with the ful medames mixture.
  5. In a separate pan, heat the remaining olive oil and cook the tomato sauce for 5 minutes. Add stuffed zucchini boats and cover. Cook for an additional 10 12 minutes until tender.
  6. Gently poach eggs in simmering water for 3 4 minutes or until desired consistency is reached. Place a poached egg on top of each stuffed zucchini boat.
  7. Garnish with chopped parsley, fresh mint leaves, and drizzle with olive oil. Serve immediately alongside mint tea.
  8. Bring water to a boil, then pour over mint and tea leaves in a teapot. Let steep for 5 minutes.
  9. Strain the tea into serving cups, sweeten if desired, and serve hot.

Chef’s Insight

Use the freshest ingredients for an authentic Egyptian flavor experience.

Notes

Adjust spices to personal preference for optimal flavor.

Cultural or Historical Background

Ful medames is a traditional Egyptian breakfast dish, often eaten with bread. Zucchini boats and mint tea are common in Egyptian cuisine as well.