Ful Medames & Hard-Boiled Egg

📝 Ingredients

• 1 tin of fava beans in water (250 g drained)
• 2 garlic cloves
• 1 tsp ground cumin
• ½ lemon (juice)
• 2 tbsp olive oil (1 for cooking, 1 for serving)
• 2 eggs
• 1 tomato (about 150 g)
• 10 g fresh flat-leaf parsley
• 2 pitta breads (about 60 g each)
• Salt, black pepper

🍴 Utensils

• Two saucepans
• Potato masher or fork
• Chopping board
• Airtight container

📖 Steps

1. The night before, cook the eggs: lower them gently into a saucepan of boiling water and cook for 10 minutes at a gentle boil, then cool them for 5 minutes in cold water. Keep them in their shells in the fridge: they'll peel easily in the morning.
2. Drain the beans over a bowl, keeping 4 tbsp of their liquid, then rinse them. Peel the garlic cloves, remove the green shoot if there is one and chop finely.
3. In the other saucepan, heat 1 tbsp olive oil over low heat. Add the garlic and cumin and stir for 1 minute, until fragrant, without letting the garlic brown: it would turn bitter.
4. Add the beans and the reserved liquid, cover and simmer for 8 to 10 minutes over low heat, stirring from time to time, until the beans are very tender and crush easily with the spoon.
5. Off the heat, roughly mash with a potato masher, leaving a few beans whole, then add the lemon juice, salt and pepper. It should have the texture of a thick, rustic mash. Leave to cool and store in an airtight container in the fridge.
6. In the morning, finely dice the tomato, chop the parsley, peel the eggs and cut them into quarters. Reheat the ful for 1 min 30 sec in the microwave or 3 minutes in a saucepan with 1 tbsp water, stirring halfway through.
7. Warm the pittas for 1 minute in the toaster or a dry frying pan. Divide the ful between two plates or two containers, drizzle with the remaining spoonful of olive oil and top with tomato, parsley and egg. Serve with the pittas for scooping, or stuff them like pockets to take away.