Fancy Breakfasts · Egyptian
Foul Iskandarani
Fava beans cooked with fresh aromatics and warm spices, finished with a bright, acidic edge.
Why This Works
By mashing a portion of the beans directly into the tomato and onion base, we achieve a luxurious, velvety texture without the need for additional fats or dairy. This technique, combined with the sharp acidity of freshly squeezed lemon, perfectly balances the deep, rustic earthiness of the fava beans to deliver a sophisticated and authentic Egyptian breakfast staple.
The Upgrade
Top with a sprinkle of crushed dukkah and extra virgin olive oil before serving.
Chef's Secret
Michelin TechniqueDon't discard all the bean liquid; the starch in the liquid is what binds the vegetables into a coherent, thick sauce.
Ingredients
Total time including resting: 25 min
Directions
Heat olive oil in a skillet over medium heat and sauté the onions until they become translucent and fragrant.
5 minAdd the diced green bell pepper, chili pepper, and minced garlic to the skillet, sautéing until the vegetables are softened.
5 minStir in the diced tomatoes, ground cumin, kosher salt, and black pepper, cooking until the tomatoes release their juices and break down into a rustic base.
5 minAdd the fava beans with their canning liquid to the skillet and use a potato masher or fork to crush some of the beans, creating a naturally thick, creamy consistency.
5 minSimmer the mixture until the sauce thickens sufficiently to coat the back of a spoon, then remove from heat and stir in the fresh lemon juice before serving warm.
5 minWine Pairing
Rosé
Rosé
The BottleChâteau Miraval Rosé
The medium body and bright red berry acidity of this dry rosé provide the necessary lift for the earthy fava beans. It acts as a bridge between the warm spices and the fresh aromatics.
Nutrition per Serving
280
calories
12g
protein
40g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Warm Pita Bread
Essential for scooping up the spiced beans and aromatics.
Ingredients
Directions
Preheat your oven to 350°F.
Lightly brush the surface of each pita with olive oil.
Sprinkle evenly with za'atar.
Wrap the pita stack in aluminum foil to retain moisture.
Warm in the oven for 8 minutes until soft and pliable.
Serve immediately while steaming.
Side Dish
Sliced Tomatoes and Cucumbers
Fresh, raw vegetables provide a crunchy, cooling element to the hearty bean dish.
Ingredients
Directions
Slice tomatoes into uniform wedges and cucumbers into thin rounds.
Arrange vegetables on a chilled serving platter in an overlapping pattern.
Whisk olive oil and lemon juice in a small bowl until emulsified.
Drizzle the vinaigrette evenly over the vegetables.
Finish with a generous sprinkling of sea salt and fresh parsley.
Serve immediately to maintain crispness.
Member Reviews
How did it turn out?
Rate this recipe
My new go-to. Even my picky kids cleaned their plates.
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Decent flavor. Needed a bit more seasoning for my taste.