Egyptian Ful Medames with Soft-Boiled Eggs, Tahini and Warm Pita

Ingredients

• 2 cans (15 oz each) fava beans, drained and rinsed
• 4 large eggs
• 4 cloves garlic, minced
• 1/3 cup fresh lemon juice
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup tahini
• 2 tbsp water (to thin tahini)
• 1/2 cup cherry tomatoes, quartered
• 1 small bunch fresh flat-leaf parsley, chopped
• 4 scallions, thinly sliced
• 1/2 tsp red pepper flakes
• Warm pita bread for serving

Instructions

1. Soft-boil eggs: bring water to a boil, lower eggs gently, cook exactly 7 minutes. Transfer to ice water for 2 minutes, then peel carefully.
2. Heat olive oil in a wide skillet over medium heat. Add garlic and cumin, cook 60 seconds until fragrant — don't let garlic brown.
3. Add fava beans and 1/4 cup water. Mash about half the beans with the back of a spoon to create a creamy base while leaving some beans whole for texture.
4. Stir in lemon juice, paprika, salt, and pepper. Simmer 5 minutes until heated through and slightly thickened.
5. Whisk tahini with 2 tbsp water and a squeeze of lemon until smooth and pourable.
6. Spoon ful into shallow bowls. Halve the soft-boiled eggs and nestle alongside. Scatter cherry tomatoes, parsley, scallions, and red pepper flakes over the top.
7. Drizzle generously with tahini and a heavy pour of olive oil. Serve immediately with warm pita for scooping.