Egyptian Warm Fava, Egg and Tahini Ful Medames

Submerge four eggs in water, bring to a boil and cook 10–12 minutes over medium-low until yolks are completely firm. Cool in cold water, peel and halve; wash hands and tools after handling raw eggs.

Dice 130 g onion, mince 12 g garlic and cut 180 g tomato into 1 cm pieces. Drain 600 g canned fava beans and verify the product is fully cooked, not raw or dried beans.

Heat 30 ml olive oil over medium heat and sauté onion four minutes. Add garlic and 4 g cumin for 30 seconds, then add 600 g cooked beans, 160 ml water, 180 g diced tomato and 4 g salt; simmer 8–10 minutes.

Mash about one third of the beans with a fork to thicken; check everything is hot and tender. Whisk 80 g tahini with 70 ml cold water and 40 ml lemon juice gradually in a separate clean bowl until creamy.

Divide hot beans into four bowls, top each with one halved fully cooked egg, and share the tahini sauce and 20 g chopped washed parsley across servings. Eat promptly; tahini contains sesame.