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Ful Medames
with poached eggs / pita

Active: 35 min Total: 35 min

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.

Ingredients

Servings:
4
Metric
Ful Medames:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Beans / Lentils - Drain and rinse. Combine.
  3. 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.)

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Make

  1. 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.
  2. 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.
  3. Add garlic, coriander, and cumin and saute for 1 minute more.
  4. Add stock and bring to a simmer.
  5. 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.
  6. 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).
  7. Return to ful medames and stir in lemon juice. Season with some salt and pepper.
  8. Toast pita bread.
  9. 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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (63)
Gluten-free (2)
Paleo (7)
Vegetarian (7)

33 reviews

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!

By: Judy
Posted: Feb 24, 2019
Diet: Original
0 Helpful

One of our favorites. We make it repeatedly. Easy, tasty, and filling.

By: Andrea
Posted: Oct 26, 2018
Diet: Vegetarian
0 Helpful

This was really lovely! Added a bit of crumbled feta as a garnish.

By: Tara
Posted: Jun 15, 2018
Diet: Original
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.

By: Kirsten
Posted: May 25, 2018
Diet: Original
0 Helpful

I reduced the stock after reading the comments, but otherwise made as written. Quick and tasty, but also filling!

By: Melissa
Posted: May 21, 2018
Diet: Original
0 Helpful

Added English peas.

By: Felice
Posted: May 19, 2018
Diet: Original
0 Helpful