with poached eggs / pita
This rustic, hearty Egyptian dish came as a request from several of our community members. Our version includes pre-cooked lentils for body and baby spinach for added nutrition.
Smarts: We tested this recipe with canned white beans and pinto beans and the results were great, so don't hesitate to use a sub for the fava beans.
Smarts: Don't miss the lemon juice and drizzle of olive oil at the end of cooking. They highlight the flavors in this simple dish.
- Onions, medium - 1/2, chopped
- Garlic - 1 clove, chopped
- Beans, fava (15 oz / 397 g) - 1 can, drained and rinsed (sub your favorite canned beans like pinto or white beans)
- Lentils, green (15 oz / 397 g) - 1 can, drained and rinsed
- Eggs - 4
- Vinegar, apple cider - 1 Tbsp
- Butter - 2 Tbsp
- Coriander, ground - 1 tsp
- Cumin - 1/2 tsp
- Stock, any type - 2 cups
- Spinach, baby - 5 oz
- Lemon juice - 2 tsp
- Pita bread - 4 rounds
- Oil, olive - 1 Tbsp
- Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Beans / Lentils - Drain and rinse. Combine.
- Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)
- Fill a large saute pan with water for the eggs. Add apple cider vinegar and some salt. Heat over high heat until it begins to boil.
- While water comes to a boil, heat a Dutch oven over medium-high heat. Add butter. When butter melts, add onions and saute until onions start to caramelize a bit and turn golden, 5 to 6 minutes.
- Add garlic, coriander, and cumin and saute for 1 minute more.
- Add stock and bring to a simmer.
- Stir in beans, lentils, and spinach. Simmer until spinach is wilted, 3 to 4 minutes. Remove ful medames from heat and cover to keep warm.
- When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water, so that none of them are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; gently press the center of the eggs with the back of a spoon to check for doneness).
- Return to ful medames and stir in lemon juice. Season with some salt and pepper.
- Toast pita bread.
- Divide ful medames between serving bowls. Drizzle olive oil over top. Top each serving with a poached egg. Season the egg with some salt and pepper. Enjoy with pita.
I added a large chopped zucchini, doubled the spices, and used the full 2 cups of stock. I served it over rice pilaf since I didn’t have any bread. I blew off the eggs totally (because I forgot to cook them!). Very tasty!0 Helpful
One of our favorites. We make it repeatedly. Easy, tasty, and filling.0 Helpful
This was really lovely! Added a bit of crumbled feta as a garnish.0 Helpful
Didn’t expect to like it, but I LOVED it. So filling (and cheap too). I reduced the stock so it wasn’t soupy, and skipped the cumin (because we don’t like it so much). I’ve made this twice now and will make it forever.0 Helpful
I reduced the stock after reading the comments, but otherwise made as written. Quick and tasty, but also filling!0 Helpful
Added English peas.0 Helpful