“Authentic Egyptian Paleo Brunch: Scrumptious Ful Medames & Herbed Vegetable Omelette”

Allergens

Eggs, Dairy (optional feta cheese)

Ingredients

• 1. 1 cup dried ful medames (Egyptian fava beans) 2. 4 large eggs 3. 1/4 cup chopped parsley 4. 2 tablespoons olive oil 5. 1 small onion, diced 6. 1 garlic clove, minced 7. 1/2 teaspoon ground cumin 8. Salt and pepper to taste 9. 1/2 cup cherry tomatoes, halved 10. 1/2 cup bell peppers, diced 11. 1/4 cup Kalamata olives, pitted 12. 1/2 cup feta cheese, crumbled (optional) 13. 1/4 cup fresh lemon juice 14. To taste, zatar spice mix

Instructions

1. Soak the dried ful medames in water overnight or for at least 8 hours.
2. In a medium saucepan, bring the soaked ful medames and enough water to cover them to a boil. Lower the heat and simmer until softened, about 30 minutes.
3. Drain the ful medames and place in a bowl. Add lemon juice, salt, cumin, and olive oil. Mix well and set aside.
4. In a separate bowl, whisk together eggs with parsley, salt, and pepper.
5. Heat 1 tablespoon of olive oil in a non stick skillet over medium heat. Pour in the egg mixture and cook until set. Flip and cook on the other side for a few seconds, then remove from the pan and keep warm.
6. In another skillet, sauté onions and garlic in 1 tablespoon of olive oil until translucent. Add cherry tomatoes, bell peppers, and olives, and cook for about 5 minutes, stirring occasionally.
7. To serve, place ful medames on a plate, top with the herbed vegetable omelette, and garnish with feta cheese, zatar spice mix, and extra parsley if desired.

Chef’s Insight

To ensure a perfect texture, monitor the eggs during cooking and avoid overcooking them. The goal is to have a slightly runny interior for that authentic omelette experience.

Notes

To truly enjoy this Egyptian brunch, pair it with traditional Bedouin tea and Arabic coffee.