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Ingredientes
- 1 lb dry Egyptian fava beans
- 1 x garlic head cut in half
- 7 c. water
- 6 x Large eggs Juice of one lemon Salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. minced scallion
- 6 Tbsp. extra virgin olive oil
- 3 Tbsp. lemon juice
- 6 x bowls
Direcciones
- Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add in water and bring to a boil. Lower to a simmer, add in Large eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hrs, or possibly till tender, checking occasionally and adding water if needed.
- Into each individual bowl, place 1 Tbsp. minced scallion, 1 Tbsp. extra virgin olive oil, 1/2 Tbsp. lemon juice, salt and pepper to taste. Peel the Large eggs and place one in each bowl. Spoon in the ful. Serve with Egyptian pickles and toasted pita.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 6 servings | |
| Calories 124 | |
| Calories from Fat 119 | 96% |
| Total Fat 13.51g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 27mg | 1% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.32g | 0% |
| Protein 0.16g | 0% |
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