Egyptian Paleo Breakfast: Ful Medames and Spicy Tomato Eggs (Gluten-Free)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup dried ful medames beans (or canned) 2 tablespoons extra virgin olive oil 1 small onion, finely chopped 1 teaspoon ground cumin Salt and pepper, to taste 4 large eggs 1/2 cup cherry tomatoes, halved 1/2 teaspoon smoked paprika 1/2 teaspoon cayenne pepper (optional) 2 cups baby spinach Fresh parsley, chopped, for garnish Lemon wedges, for serving

Instructions

1. a. Cook the beans: If using dried beans, soak them overnight in water. Drain and rinse. Bring them to boil in a pot of water, reduce heat, cover, and simmer until tender, about 40 60 minutes depending on bean type. Drain and season with salt, pepper, and cumin. If using canned beans, follow instructions on the can and adjust seasonings as needed. b. In a pan over medium heat, cook the chopped onion in olive oil until softened and golden. Add cherry tomatoes and spices cook for about 5 minutes or until fragrant. c. Make four wells in the tomato mixture and crack an egg into each one. Cover the pan and let it simmer gently for about 4 6 minutes, or until the eggs are cooked to your preference. d. While the eggs cook, heat a second pan over medium heat and add the cooked beans. Stir occasionally until warmed through. Season with salt and pepper to taste. e. To serve, divide the beans between two plates and top with the spicy tomato egg mixture. Garnish with fresh parsley and lemon wedges.

Chef’s Insight

This recipe is a great way to start your day with a delicious, nutritious meal full of protein and fiber. The combination of flavors and textures will keep you feeling satisfied all morning long.

Notes

Serve this dish alongside fresh fruit salad for a complete meal.