Paleo Egyptian Breakfast Feast: Ful Medames & Crispy Bacon-Wrapped Zucchini Delights

Allergens

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Ingredients

• 2 cups dried fava beans, soaked overnight 1/4 cup olive oil 3 cloves garlic, minced 1 large onion, chopped 2 tomatoes, chopped 1 tsp ground cumin 1/2 tsp paprika Salt and pepper to taste 6 zucchinis 6 slices of bacon Fresh parsley, for garnish

Instructions

1. Drain and rinse the soaked fava beans. In a large pot, combine the fava beans with enough water to cover them by about an inch, and bring to a boil. Reduce heat to low, cover, and let simmer for 30 minutes or until tender but not mushy.
2. While the beans are cooking, preheat your oven to 400°F (200°C). Wash the zucchinis and trim off the ends. Cut each zucchini into 1 inch thick rounds. Wrap a slice of bacon around each round and secure with a toothpick. Place them on a baking sheet lined with parchment paper, and bake for 20 minutes or until the bacon is crispy and the zucchinis are tender.
3. In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently to prevent burning. Then add the chopped onion and cook until softened and translucent.
4. Stir in the chopped tomatoes, ground cumin, paprika, salt, and pepper. Cook for an additional 3 4 minutes, or until the tomatoes have released their juices and the mixture has thickened slightly.
5. When the fava beans are tender, drain them well and add to the skillet with the tomato mixture. Stir thoroughly to coat the beans in the spiced sauce.
6. To serve, scoop a generous portion of ful medames onto each plate and top with bacon wrapped zucchini delights. Garnish with fresh parsley and enjoy your Egyptian breakfast feast!

Chef’s Insight

The combination of flavors and textures in this dish is truly unique, making it an unforgettable culinary experience.

Notes

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