Shakshuka Masriya & Ful Medames Platter (Cumin-Lemon Fava Beans & Spiced Tomato Eggs) – Authentic Egypt Recipe
The undisputed dual foundation of Egyptian cuisine: silky cumin-lemon ful alongside bubbling tomato eggs.
- Country of Origin
- 🇪🇬 Egypt (North Africa, Africa)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Creamy slow-simmered fava beans with lemon-cumin olive oil, Spiced tomato-and-pepper egg skillet, Warm pita and tahini, Toasted cumin, Garlic
Ingredients for Shakshuka Masriya & Ful Medames Platter (Cumin-Lemon Fava Beans & Spiced Tomato Eggs) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy slow-simmered fava beans with lemon-cumin olive oil, prepped into bite-sized pieces
- 1.5 cups spiced tomato-and-pepper egg skillet, washed and trimmed
- 1 cup warm pita and tahini
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin
- 1.5 tbsp traditional Egypt seasoning (garlic, fresh parsley, lemon juice, extra virgin olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and toasted cumin for 2–3 minutes until softened and fragrant.
- Add creamy slow-simmered fava beans with lemon-cumin olive oil and spiced tomato-and-pepper egg skillet along with garlic, fresh parsley, lemon juice, extra virgin olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm pita and tahini and serve straight from the skillet.