Moroccan cuisine · Breakfast & Eggs

Bayd bel Foul

A creamy purée of fava beans with garlic and cumin, served with a soft egg and plenty of olive oil.

Ingredients · for 2 servings

• 300 g dried, peeled fava beans
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 2 eggs
• 1 lemon
• 5 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Soak the fava beans in plenty of cold water the night before, then drain and rinse thoroughly the next morning.
2. Put the beans on to cook with two unpeeled garlic cloves and 800 ml water and simmer covered gently for 35–40 min. until completely soft and falling apart.
3. Remove the garlic cloves, roughly mash the purée with a potato masher and, if needed, thin with a little cooking water to a thick, spreadable consistency.
4. Finely grate the remaining garlic and stir in with the cumin, salt, pepper and 2 tbsp olive oil, then keep warm.
5. Boil the eggs in bubbling water for 6 min., shock in cold water, peel and halve — the yolk should still be soft.
6. Spoon the purée into shallow bowls, top with the egg halves, drizzle with the remaining olive oil, paprika, parsley and lemon juice, and serve with flatbread.