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middle-eastern

Spiced Fava Bean and Herb Bowl with Fried Egg and Lemon

This dish pairs cooked fava beans with egg, lemon juice and cumin, ground. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced Vegetarian Heart friendly High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

36 g Protein
75 g Carbohydrates
26 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 306g cooked fava beans (drained) 337 kcal
  • 59g egg 84 kcal
  • 19g olive oil 168 kcal
  • 1.77 tsp (4g) cumin, ground 15 kcal
  • 24g lemon juice 7 kcal
  • 24g parsley (chopped) 8 kcal
  • 188g tomato (diced) 34 kcal
  • 47g water 0 kcal

Cooking instructions

  1. cooked fava beans (drained)cuminwater
    Warm fava beans in a small pot with cumin, a pinch of salt, and 2-3 tbsp water; mash lightly for a rustic texture.
  2. olive oillemon juice
    Stir in olive oil and half the lemon juice; keep warm.
  3. egg
    Fry egg in a nonstick pan to desired doneness; season with salt and black pepper.
  4. cooked fava beans (drained)eggparsley (chopped)tomato (diced)
    Pile mashed fava into a bowl, top with egg, and sprinkle with chopped parsley and diced tomato.
  5. lemon juice
    Finish with remaining lemon juice.

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