Gluten-Free Egyptian Brunch Feast: Ful Medames, Shakshuka, and Besara

Allergens

N/A

Ingredients

• 1 cup dried ful medames (Egyptian fava beans)
• 2 cups water
• Salt, to taste
• 4 tbsp olive oil, divided
• 2 small onions, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 6 large eggs
• 2 cups Besara (Egyptian almond and wheat paste substitute)
• Gluten
• free pita bread or flatbread

Instructions

1. Soak the ful medames in water overnight to soften them.
2. Drain the soaked ful medames, place in a saucepan with 2 cups of fresh water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 30 45 minutes until tender.
3. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add onions and bell pepper, sautéing until softened and translucent.
4. Stir in garlic, cumin, paprika, coriander, and black pepper to taste. Cook for another minute before adding the crushed tomatoes. Simmer for 10 minutes to thicken the sauce.
5. In a separate pan, fry the Besara with 2 tbsp of olive oil until it becomes crispy. Set aside.
6. Make small wells in the simmered tomato sauce and crack an egg into each one. Cover and cook on low heat for 8 10 minutes or until eggs are cooked to your preference.
7. Serve the ful medames alongside the Shakshuka, topped with Besara and a sprinkle of fresh parsley. Accompany with gluten free pita bread or flatbread.

Chef’s Insight

The combination of flavors and textures in this brunch dish is a testament to Egyptian cuisine's rich history and culinary traditions.

Notes

Be sure to use gluten-free pita bread or flatbread to maintain a fully gluten-free meal.