Fava beans with a fried egg and a drizzle of garlic-and-pepper hot oil, a Gulf-style one-pan suhoor.
Eating from the pan is a relatively modern Gulf custom, but the idea of fava beans with scrambled eggs is older.
The hot oil fried with garlic and shatta gives the dish its delicious kick. Gulf suhoor loves heat in the dish, because something lukewarm only opens the appetite after long hours of fasting.
In a wide pan, warm the beans with 1/4 cup water and mash half the beans with the back of a spoon. Add the cumin and salt and stir for two minutes over low heat.
Push the beans to one side of the pan and add a spoon of oil. Crack the eggs carefully into the empty space and break the yolks, cooking for two minutes until the whites set while the yolks stay runny.
In a small pan, warm the oil with the garlic and hot pepper for thirty seconds only. The heat releases the aroma and infuses the oil with the spice.
Bring the beans back to the center of the pan and stir them with the eggs. Remove from the heat, add the lemon juice, and pour the hot oil over the top.
Garnish with parsley and serve straight from the pan with warm bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Fava Beans with Hot Oil and Eggs, and how to fix them:
The garlic burned. Strain it and prepare a fresh batch with fresh garlic and a shorter time.
Remove from the heat earlier; we like the yolk runny because it coats the beans with a soft creaminess.
Use a smaller spoon or swap it for a sweet chili sauce.
Add a spoon of hot water and stir. Fava beans dry out fast over heat.
Serve hot straight away; the egg does not keep well in this recipe.
Keep only the beans in the refrigerator for a day, and fry the egg fresh at the last moment.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Local ghee | Olive oil | 1:1 | A healthier, less rich version. |
| Arabic shatta | Chopped fresh red chili | 10 g | Same heat with a vegetable note. |
| Whole egg | Egg whites only | 2 whites | A low-fat version for athletes. |
| Ingredient | 2 people | 4 people | 6 people |
|---|---|---|---|
| Foul medames | 400 g | 800 g | 1200 g |
| Eggs | 2 eggs | 4 eggs | 6 eggs |
| Ghee or oil | 25 ml | 50 ml | 75 ml |
| Chili paste (shatta) | 5 g | 10 g | 15 g |
Warm the hot oil for only thirty seconds with the garlic and hot pepper. Longer heat burns the garlic and turns it bitter. Pour the oil over the lukewarm beans while it is hot but not boiling.
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