Egyptian Fava Beans with Eggs and Pita

Instructions

1. 1

   Put the eggs in boiling water for 7 minutes for jammy yolks, then cool and peel.

2. 2

   Warm the fava beans and chickpeas with their liquid, the garlic, and cumin in a pot for 10 minutes. Mash about half with a potato masher.

3. 3

   Stir in the juice of the lemons, 3 tbsp oil, and salt to taste.

4. 4

   Spoon into bowls, top with diced tomatoes, parsley, halved eggs, and a final drizzle of oil.

5. 5

   Scoop it up with warm pita.