The Ful Egyptian

Name: The Ful Egyptian
Total time: 35 min
Ingredients: 2 tbsp olive oil; ½ small red onion, diced; 2 x 400g tins cooked fava beans, rinsed and drained; 1 tsp cumin seeds, ground; ½ tsp ayenne pepper, plus extra for sprinkling; 2 tomatoes, cored and chopped; 1 lemon, juice; 1-2 eggs per person, depending on hunger; large handful of parsley leaves, chopped; salt; warmed flatbreads, to serve; ½ small red onion, sliced into thin half-moons; 2 tbsp lemon juice; 10 cherry or plum tomatoes, quartered; 8 radishes, quartered; 10cm piece of cucumber, cut into similar sized chunks to the radishes and tomatoes; drizzle of olive oil; 1 garlic clove; 2 tsp tahini; ½–1 lemon, juice

thehappyfoodie.co.uk

Enjoy a taste of Egypt with this colourful brunch recipe from The Little Book of Brunch. Spiced fava beans are served alongside chopped salad, flatbread and eggs.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

2 tbsp olive oil
½ small red onion, diced
2 x 400g tins cooked fava beans, rinsed and drained
1 tsp cumin seeds, ground
½ tsp ayenne pepper, plus extra for sprinkling
2 tomatoes, cored and chopped
1 lemon, juice
1-2 eggs per person, depending on hunger
large handful of parsley leaves, chopped
salt
warmed flatbreads, to serve
½ small red onion, sliced into thin half-moons
2 tbsp lemon juice
10 cherry or plum tomatoes, quartered
8 radishes, quartered
10cm piece of cucumber, cut into similar sized chunks to the radishes and tomatoes
drizzle of olive oil
1 garlic clove
2 tsp tahini
½–1 lemon, juice