“Lebanese Gluten-Free Breakfast: Ful Medames, Labneh, and Za’atar Eggs”

Allergens

None

Ingredients

• 2 cups dried fava beans, soaked overnight (1 lb)
• 4 large free
• range eggs
• 1 cup labneh cheese
• 3 tbsp za'atar spice mix
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 1 large tomato, chopped
• Salt and pepper to taste
• Fresh parsley leaves for garnish

Instructions

1. Drain the soaked fava beans and transfer them to a large pot. Cover with water and bring to a boil. Reduce heat and simmer until the beans are soft, about 30 minutes. Drain and set aside.
2. In a small bowl, mix together za'atar spice mix and olive oil to create a paste. Set aside.
3. In a non stick pan, fry the sliced red onion over medium heat until translucent and slightly golden, about 5 minutes. Add the chopped tomato and cook for another 2 minutes. Season with salt and pepper.
4. Heat another non stick pan over medium heat. Once hot, add a tablespoon of za'atar paste to each side of the eggs. Cook until the whites are set but the yolks remain runny, about 3 4 minutes per side.
5. Gently warm the cooked fava beans and stir in the onion and tomato mixture. Taste and adjust seasoning as needed.
6. To serve, divide the ful medames among four plates. Top each portion with a dollop of labneh cheese. Place one za'atar egg on top of the ful medames and garnish with fresh parsley leaves.

Chef’s Insight

The balance of flavors in this dish is essential; ensure all components are well-seasoned before assembling the final dish.

Notes

This recipe is easy to follow and perfect for those new to Lebanese or gluten-free cooking.