Garlic-Lemon Beans with Eggs (Ful Mudammas)

A popular Middle Eastern breakfast dish and very easy to make. This dish features broad beans, fava beans, chickpeas, garlic, lemon, and extra virgin olive oil. I’ve added some fresh vegetables and boiled eggs as a side to make it satisfying for breakfast.

Price range: €1.72 through €44.00

Brindisa Navarrico Garbanzos Chickpeas	Quantity	€7.25
Brindisa Monjardin Organic Chickpeas 325g	Quantity	€16.00
Meatballs, Broad Beans & Yoghurt	View products	Price range: €1.72 through €67.16
Belazu Lemon Infused Extra Virgin Olive Oil 250ml	Quantity	€44.00
Aglione Garlic and Tomato Sauce 180 gr	Quantity	€5.00
Ancho Chilli Flakes 1kg	Quantity	€41.23
Chipotle Chilli Flakes 50g	Quantity	€6.10
Anchovy Fillets in Extra Virgin Olive Oil 75 gr	Quantity	€7.00
Anchovy Fillets in Extra Virgin Olive Oil with Chilli Pepper 75 gr	Quantity	€7.00
Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00
Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00

CategoriesBreakfast, Recipes

Step 1
Drain the beans from the cans and rinse them thoroughly to remove excess aquafaba (liquid in the can).

Step 2
Place the beans in a pan on the stove top with 1/2 cup of water and allow them to simmer and soften on medium heat (5 minutes) – mix them continuously so they don’t stick to the pan as the water evaporates.

Step 3
Once the water has been absorbed, lower the heat and add the minced garlic and cook it with the beans for a few minutes with a splash of extra virgin olive oil. You can add the chilli flakes here if you wish.

Step 4
Take the beans off the heat and place into your mortar or bowl. Add the lemon juice and remaining evoo and mix through.

Step 5
Season to taste (go easy on the salt as your canned beans may already have added salt in them).

Step 6
Serve with evoo and fresh veggies and/or boiled eggs.