Ful medames with boiled egg, tomatoes and whole wheat pita

Ingredients

For 1 serving

• Dried fava beans60 g
• Eggs1
• Garlic1 clove
• Cumin1 teaspoon
• Lemon juice15 ml
• Tomatoes120 g
• Red onion30 g
• Parsley8 g
• Extra virgin olive oil10 g
• Whole wheat pita1
• Saltto taste

Contains: gluten, eggs,

Method

1. The night before, soak the dried broad beans in plenty of cold water; when you're ready to cook, drain and rinse them.
2. Put them in a pan covered by three fingers of water, bring to the boil and simmer, half covered, for about 45 minutes, until tender and easily crushed between your fingers; salt towards the end.
3. Meanwhile put the egg in a small pan covered with cold water, bring to the boil and cook 9 minutes; cool in cold water and peel. Dice the tomatoes and red onion and chop the parsley.
4. Drain the beans, keeping a little of their liquid, and roughly mash them with the grated garlic, cumin, lemon juice, oil and salt, adding liquid until creamy but still chunky.
5. Serve the beans topped with the egg in wedges, the tomatoes, onion and parsley, with the warmed pita alongside.