Egyptian ful medames with boiled egg and pitta

Ingredients

For 1 serving

• Broad beans150 g
• Eggs1
• Tomatoes60 g
• Garlic1 clove
• Cumin1 teaspoon
• Lemon juiceto taste
• Extra virgin olive oil2 teaspoons
• Parsley3 g
• Whole wheat pita0.5
• Saltto taste

Contains: gluten, eggs,

In season: April – June

Method

1. Bring two small pans of water to the boil; salt one and cook the broad beans in it for 8 minutes, until tender and easy to crush; keep a small ladleful of the cooking water and drain them.
2. In the other pan, lower in the egg with a spoon and cook for 8 minutes, until hard-boiled; cool it in cold water, peel and cut into wedges.
3. Meanwhile, chop the garlic clove, wash and dice the tomato and chop the parsley.
4. Return the beans to the pan and roughly crush them with a fork together with the garlic, cumin, lemon juice, half the oil and a pinch of salt; if too thick, add a little cooking water.
5. Warm the pitta in a dry frying pan for 1 minute per side.
6. Spoon the ful into a bowl, drizzle with the remaining oil and top with the tomato, parsley and egg; serve with the pitta.