GIDO HABIB'S FUL BREAKFAST
Serves: 6
Beans:
■1/4 cup (60 ml) olive oil, divided
■1/2 red onion, finely diced
■ 3 cloves garlic, finely minced
■ 1 tsp (5 ml) + pinch salt, divided
■ 3 tsp (15 ml) ground cumin
■ 19 fl oz (540 ml) can fava beans, rinsed
■ 1/2 cup (125 ml) tahini
■ 1/2 cup (125 ml) lemon juice (about 2 lemons)
Flatbreads:
■ 6 slices flatbread
■ 1/3 cup (80 ml) olive oil
■ 3 tbsp (45 ml) butter
■ 6 eggs
■ Pinch salt
■ 1 red onion, sliced
■ 1 tsp (5 ml) chili flakes
■ 1/2 bunch parsley, chopped
■ 1/4 bunch cilantro, chopped
1. To make the beans, in a saucepan, heat 2 tbsp (30 ml) of the olive oil over medium heat. Add the onion, garlic and a pinch of salt, cooking to soften, 2-3 minutes.
2. Add the cumin and the beans, along with the rest of the olive oil. Cook, breaking up the beans with a wooden spoon, for another 2-3 minutes.
3. Transfer to a bowl, then mix in the tahini, lemon juice and 1/2 cup (125 ml) water. Season with the remaining salt.
4. To make the flatbreads, preheat the oven to 425 F (220 C). Brush each flatbread with some
olive oil, then spread some of the ful mixture on each piece. Place directly on a baking sheet and bake for 7-9 minutes until the bread browns nicely.
5. Meanwhile, in a large nonstick skillet, heat the butter over medium-low heat and crack in the eggs. Fry until the whites set and the yolks are still runny. Season with a pinch of salt.
6. Remove the flatbreads from the oven and top with the sliced red onion. Place the eggs on top, then finish with a pinch of chili flakes, the parsley and cilantro. Note: You can readily find canned ful mudammas (cooked fava beans) in grocery stores these days, but if you find dried fava beans, just soak them overnight, then bring to a boil, reduce to a simmer and cook until tender before using them in this recipe.