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Sunny Eggs And Foole Recipe

Name: Maha's Brunchs SUNNY EGGS AND FOOLE Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 1 cups dried split fava beans (or canned fava beans, drained); 4 cups water (for cooking); 2 count garlic cloves, minced; 3 tbs olive oil; 2 tbs lemon juice; 1 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups water (to adjust consistency); 2 count large eggs; 1 tbs butter or olive oil (for frying); 0.25 tsp salt; 0.25 tsp black pepper; 1 cups ripe tomatoes, diced; 0.5 cups cucumber, diced; 0.25 cups red onion, very thinly sliced; 2 tbs flat-leaf parsley, chopped; 1 tbs olive oil; 1 tbs lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 2 pieces balady or pita bread, slightly charred or warmed; 1 tsp extra olive oil (drizzle); 0.5 tsp sumac (optional); 1 count fresh lemon wedges (optional)

Inspired by Maha's Brunch

Time1h 5m

Serves1

Break those open eggs and let the yolk pool onto the foole as you scoop it up with our charred balady bread. Two eggs on a bed of fava beans prepared to your taste. Served with our salata balady.

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Ingredients

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Foole (fava bean base)

1 cups dried split fava beans (or canned fava beans, drained)

4 cups water (for cooking)

2 count Garlic cloves, minced

3 tbs olive oil

2 tbs ReaLemon lemon juice

1 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups water (to adjust consistency)

Sunny eggs

2 count Large eggs

1 tbs butter or olive oil (for frying)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Salata Balady (simple tomato-cucumber salad)

1 cups ripe tomatoes, diced

1/2 cups cucumber, diced

1/4 cups red onion, very thinly sliced

2 tbs flat-leaf parsley, chopped

1 tbs olive oil

1 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

To serve

2 pieces balady or pita bread, slightly charred or warmed

1 tsp extra olive oil (drizzle)

1/2 tsp sumac (optional)

1 count fresh lemon wedges (optional)

Method

Foole (fava bean base)

Soak and rinse (if using dried split fava beans)

If using dried split fava beans, rinse them under cold water and pick out any debris. Place beans in a bowl and cover with water by 2 inches; soak 1–2 hours (optional but helps shorten cooking). Drain before cooking.

Place the rinsed (or canned drained) fava beans in a medium saucepan with 4 cups fresh water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam that forms. Simmer until very tender and breaking apart: 40–60 minutes for dried split fava, 10–15 minutes for canned. Add more water as needed to keep beans just covered.

When beans are fully tender, remove from heat and reserve about 1/2 cup of cooking liquid. Use an immersion blender or potato masher to mash the beans to a coarse-smooth texture. Add up to 1/4 cup more reserved water to loosen to a spreadable consistency similar to hummus.

Stir in minced garlic, 3 tbs olive oil, 2 tbs lemon juice, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning (add more lemon, salt, or cumin to your preference). Keep warm while you cook the eggs.

Sunny eggs

Heat a nonstick or cast-iron skillet over medium-low heat. Add 1 tbs butter or olive oil and let it melt and coat the pan.

Crack two eggs into a small bowl, being careful not to break the yolks. Gently slide the eggs into the skillet, spacing them apart. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over the eggs.

Cook the eggs gently until the whites are set but the yolks remain runny, about 3–4 minutes. For slightly firmer whites, cover the skillet with a lid for the last 30–60 seconds. Do not flip—the goal is sunny-side up with glossy yolks.

Remove eggs from the pan with a spatula and set aside briefly on a warm plate.

Salata Balady (simple tomato-cucumber salad)

In a small bowl combine diced tomatoes, diced cucumber, thinly sliced red onion and chopped parsley.

Dress with 1 tbs olive oil, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently to combine and taste; adjust seasoning if needed. Keep chilled or at room temperature until serving.

Assembly and to serve

Spread a generous portion (about 1 cup) of warm foole onto a shallow serving plate, creating a shallow well in the center for the eggs.

Place the two sunny-side-up eggs on top of the foole, letting the yolks sit in the well so they will pool into the beans as you break them.

Drizzle 1 tsp extra virgin olive oil over the eggs and foole. Sprinkle optional 1/2 tsp sumac over the eggs and beans for brightness, and add a grind of black pepper if desired.

Arrange charred balady or warmed pita alongside and serve the Salata Balady on the side. Provide lemon wedges for squeezing over the salad or eggs, if desired.

To eat: tear pieces of bread, scoop up warm foole and runny yolk together, and enjoy with bites of the fresh salad.