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Ful Medames With Egg Recipe

Name: Abem Ethiopian Coffee & Kitchens Ful Medames With Egg Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned fava beans (drained); 1 cup low-sodium vegetable or chicken broth; 2 tbs olive oil; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lemon juice; 3 large eggs; 2 tbs milk; 1 tbs butter; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 small tomato, finely diced; 0.25 small red onion, finely diced; 0.25 mild green pepper (or jalapeño), seeded and finely diced; 2 tbs fresh parsley, chopped; 1 tsp olive oil (for garnish); 1 loaf french bread or baguette

Inspired by Abem Ethiopian Coffee & Kitchen

Time30m

Serves2

Crushed beans sauteed with our spices, topped with scrambled eggs and garnished with fresh diced onions, tomatoes, and pepper. Served with french bread.

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Ingredients

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Ful Medames Base

2 cups canned fava beans (drained)

1 cup low-sodium vegetable or chicken broth

2 tbs olive oil

1 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs fresh lemon juice

Egg Topping

3 Large eggs

2 tbs Milk

1 tbs Butter

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish & Sides

1/2 small tomato, finely diced

1/4 small red onion, finely diced

1/4 mild green pepper (or jalapeño), seeded and finely diced

2 tbs Fresh parsley, chopped

1 tsp olive oil (for garnish)

1 loaf french bread or baguette

Method

Ful Medames Base

Heat oil

Place a medium skillet or shallow saucepan over medium heat. Add 2 tablespoons olive oil and warm until shimmering (about 30 seconds).

Sauté spices briefly

Add ground cumin, ground coriander, and smoked paprika to the hot oil. Stir constantly for 20–30 seconds until fragrant, taking care not to burn the spices.

Add drained fava beans and broth to the pan. Stir to combine, then reduce heat to low–medium so the mixture simmers gently.

Crush and simmer: Using a potato masher or the back of a sturdy spoon, gently crush the beans in the pan to reach a coarse, slightly chunky texture (leave some whole beans for texture). Simmer uncovered for 6–8 minutes, stirring occasionally so the mixture thickens and absorbs the broth.

Season and finish: Stir in 3/4 tsp salt, 1/4 tsp black pepper and 1 tablespoon fresh lemon juice. Taste and adjust seasoning if needed. Keep warm on the lowest heat setting while you prepare the eggs and garnishes.

Egg Topping

Whisk eggs

In a small bowl, crack 3 large eggs, add 2 tablespoons milk, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until combined and slightly frothy.

Cook eggs

Heat a nonstick skillet over medium–low heat and add 1 tablespoon butter. When the butter melts and starts to foam, pour in the egg mixture. Let sit undisturbed for about 20 seconds, then gently push the eggs from the edges toward the center with a silicone spatula, forming soft curds. Continue folding and moving the eggs until they are softly set but still moist — about 2–3 minutes total. Remove from heat (the residual heat will finish them).

Garnish & Assembly

Prepare garnish: Combine the diced tomato, diced red onion, diced green pepper and chopped parsley in a small bowl. Toss with 1 teaspoon olive oil and a pinch of salt to brighten flavors.

Toast bread (optional): Slice the French bread and lightly toast or warm in a 375°F (190°C) oven for 4–6 minutes until crisp on the outside and warm inside.

Plate: Spoon a generous portion (about 3/4 to 1 cup) of the warm ful medames onto serving plates or a shallow bowl. Top each portion with the scrambled eggs, distributing evenly.

Garnish and serve: Sprinkle the diced tomato/onion/pepper-parsley mixture over the eggs. Drizzle a little extra olive oil if desired, and serve immediately with slices of French bread on the side for scooping.