Egyptian Bean Breakfast

Egyptian Bean Breakfast


3 people made this

About this recipe: Rich or poor, everyone relishes this healthy, filling dish for breakfast in Egypt. Give it a whirl! You may want to add some chopped hari mirchi to it.

Beverly Estes

Serves: 6 

  • 425g fava beans in cans (or rajmah, soaked overnight or canned)
  • 1 to 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 large tomato, diced
  • 1 teaspoon ground cumin
  • half a bunch fresh parsley, chopped
  • 4 tablespoons fresh lemon juice
  • salt and freshly ground black pepper to taste
  • Chopped green chilli, optional

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Pour the beans into a stockpot with enough water just to cover, and bring to boil.
  2. Drain half of the water after beans are tender. Return beans to stockpot and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt and pepper. Mash the beans and bring the mixture back to the boil, then reduce the heat. Let the mixture cook 5 minutes.
  3. Serve warm with toasted pitta.

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