Egyptian
More Suhoor Recipes
Servings: 2-4
INGREDIENTS
- 2 cans fava beans, drained and rinsed
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup olive oil, plus more to garnish
- 2 tsp. ground cumin
- 1⁄4 tsp. cayenne
- 4 cloves garlic, peeled and mashed
- Kosher salt and freshly ground black pepper, to taste
- 2 hard-boiled eggs, cut into 6 wedges each
- 2 tbsp. finely chopped parsley
DIRECTIONS
- Place beans in a 2-qt. saucepan and cover with water by 1 inch.
- Place over medium heat, and bring to a boil; cook until beans are tender (about 8 minutes).
- Drain beans, and transfer to a bowl; add juice, oil, cumin, cayenne, garlic, and salt and pepper. Stir until beans are slightly broken up.
- Transfer to a serving platter, and surround with egg wedges; drizzle with more oil, and sprinkle with parsley before serving.