Fava Beans with Eggs and Tomato

Name: Fava Beans with Eggs and Tomato
Prep time: 12 min
Cook time: 6 min
Total time: 18 min
Yield: 4
Cuisine: Egyptian
Ingredients: 2 cans canned cooked fava beans; 4 eggs; 2 tomatoes; 1 clove garlic; 1 tsp ground cumin; 1 tbsp olive oil; 2 tbsp lemon juice

Warm fava beans with tomato and cumin, topped with eggs cooked in the same skillet.

Vegetarian

Cooking time: 18 min
Hands-on time: 12 min
Free time: 6 min
Difficulty: Easy
Cuisine: Egyptian
Calories: 330
Contains: Eggs

Canned fava beans are the explicit starting point; mashing some thickens the skillet quickly while leaving the rest whole.

Before you start

Before turning on the heatDrain the salty canning liquid, reserving only two tablespoons to adjust the texture.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the fava beans

2 cans canned cooked fava beans — drained, reserving 2 tbsp liquid
4 eggs — cracked separately
2 tomatoes — finely diced
1 clove garlic — crushed
1 tsp ground cumin — ground
1 tbsp olive oil — to finish
2 tbsp lemon juice — fresh

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Nonstick skillet with a lid — The nonstick surface lets the eggs set gently without tearing.
Small bowls for preparing the eggs — Set it out before starting so the recipe stays within its short cooking time.

Method

Drain the beans, dice the tomatoes, crush the garlic, and crack each egg into a small cup.
3 min
You’ll know it’s ready when
The beans and vegetables are ready and each egg is cracked with its yolk intact.
Tip: Small cups make it quicker to slide the eggs into their wells and help keep the yolks intact.
Heat the beans with tomato, garlic, and cumin, mashing only a third of them.
5 min
You’ll know it’s ready when
The beans are hot and thick while plenty remain whole.
Tip: Cook off vegetable moisture before adding the eggs so the dish does not turn watery.
Make four wells, slide in the eggs, and season with pepper.
2 min
You’ll know it’s ready when
The egg is distributed through the filling and no longer runny at the edges.
Tip: Lower the heat after adding the eggs; high heat dries the surface before the center sets.
Cover the skillet and leave it over the lowest heat.
6 minYou can walk away
You’ll know it’s ready when
The whites are set and the yolks are cooked to preference.
Tip: Lift the lid only once near the end so heat is not lost every minute.
Add lemon and olive oil and serve the skillet with bread.
2 min
You’ll know it’s ready when
The eggs are tender but set and the dish is ready to eat at once.
Tip: Take the eggs off before they look dry; residual heat finishes the last moment of cooking.