Yep, turbo puns! We recently spent a month in Jordan and while it was basically impossible to go vegetarian every day for every meal, we did get some inspiration for dishes we can make now that we finally have a kitchen again. The two delicacies we're bringing together for our first vegetarian #breakfast #brunch back in the states are Foul and Galayet Bandora.
Foul (or Ful) is a stew of cooked fava beans typically served at breakfast. (Here I had to sub lima beans for fava beans.) It's Egyptian, apparently, but very popular throughout the Middle East. We had it at least once a week over our eggs, but today, we'll make it the base. Galayet Bandora is a simple Jordanian dish of tomatoes, onions, hot peppers, olive oil, and salt. It's normally served as a dip with pita. We're using it as a sauce for this recipe.
Eggs-Jordanary-ary (based off of Simply Leb and Little Sunny Kitchen Recipes) | Serves: 2 | Time: ~20 min.
1 14 oz can lima #beans
1/2 cup canned #chickpeas
2 cloves garlic, minced
1/2 tbsp lemon juice
1/2-1 tbsp #tahini
1/2 tsp cumin
1/2 tsp salt
2 tbsp parsley, finely chopped
1/2 cup diced tomatoes
EVO for serving
2 #tomatoes, chopped
1 #jalapeno pepper, diced
1 tbsp EVO
1/4 tsp salt
Some water & EVO
Add the lima beans with half their liquid to a large pot. Drain and rinse the chickpeas, then add to the pot of lima beans. Warm on medium heat for 10 minutes.
(Cook the Galayet Bandora at the same time and start the eggs about halfway through the cook time for the Foul and Galayet Bandora.)
Add the warmed fava bean and chickpea mixture to a serving bowl. Mash the fava beans and chickpeas until about ½ to ¾ of the mixture is mashed. Add the garlic, lemon juice, cumin, tahini paste, and salt. Mix to combine.
In a saucepan heat olive oil to medium high, then add tomatoes as well as pepper, lower heat to simmer and cook until tomatoes are soft. Add salt to taste.
We have an egg poaching pan, so that's what we use to prepare our eggs. Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup, cover the pan and cook to the desired doneness, about 4 minutes.
Ladle out the Foul onto two plates or in two wide bowls. Add two poached eggs atop the Foul. Then drizzle the Galayet Bandora over the eggs. Enjoy!