Ful (Medames)

I spent some time living in Cairo and I have fond memories of the ful vendors on the street. It still seems excessive as a breakfast; so this time I made it for lunch.

serves 2+

for the ful

400g Fava beans (or pinta)

juice of 1 lemon

2 tbsp olive oil

1 tbsp white wine vinager

1/4 tsp chilli flakes

1 tsp cumin

3 garlic cloves; crushed

1/2 Maldon sea salt

1/4 tsp freshly ground black pepper

water

to serve

3 pitta breads

1 cucumber

1 red onion

3 tomatoes

olive oil

lemon juice

Maldon sea salt

Flat leaf parsley

1. Put all the ingredients for the ful in a saucepan and add enough water to just cover the beans.

2. bring to the boil, reduce the heat and simmer for 10 minutes.

3. Mash and stir the beans until you have a rough puree.

4. Set aside to cool a little while you prepare the salad and heat the pittas.

5. Dress the salad with a little squeeze of lemon juice, a drizzle of olive oil, a sprinkle of Maldon sea salt and a few parsley leaves.

Shakshouka

serves 2

1kg fresh, mixed tomatoes

2 tbsp olive oil

5 garlic cloves

3 sun-dried tomatoes, finely chopped

1 tsp Maldon sea salt

1 tsp brown sugar

2 level tsp Pimenton de la Vera-sweet

2 organic free-range eggs

a handful of coriander leaves

1. Roughly chop the tomatoes: finely chop or crush the garlic.

2. Heat the oil in a thick-bottomed pan and simmer all the ingredients (except the eggs and coriander) for 15 minutes.

3. Break the eggs into the mixture and cover and continue to simmer until the eggs are just set.

4. Remove from the heat and sprinkle over the coriander.

5. Serve with crisp, fresh bread (e.g. fougasse).