Breakfast bowl – Fava Bean Puree, Boiled Eggs and Pepper Paste
A bowl of warm fava beans could be considered an unorthodox, even challenging, idea for British breakfast eaters, but the flavour as well the nutritional benefits are convincing enough to give it a try. The heady aroma of the Argan Oil and the rich pepper paste will transport you to places like Morocco and Turkey, which can’t be a bad way to start the day. If you don’t have time to make the pepper paste, you can simply use Pestorissa.
200g fava beans
1 tsp bicarbonate of soda
2 cloves garlic, peeled and chopped
¼ tsp ground cumin
¼ tsp ground coriander
12 cherry tomatoes
2 sprigs flat leaf parsley, chopped
1 tbsp Argan Oil
½ lemon, zested and juiced
Salt and pepper to season
Pinches of za’atar to garnish
3 tbsp Pestorissa
6 Sun Dried Peppers in oil
1 good pinch each of smoked paprika (sweet), oregano, dried mint, sumac
1 tsp Pomegranate Molasses
Toast to serve
- Soak the fava beans with the water and the bi-carb in a bowl or container overnight. In the morning, pour everything into a pan, along with the garlic and bring up to a gentle boil, removing any scum that appears. Turn the heat down to a gentle bubble and keep stirring. Fava beans can stick to the base of the ban very easily, so don’t be impatient and turn the heat up high, just keep stirring.
- The beans should be soft and broken up after about 30 minutes (thank the bi-carb for that). You should have a rough puree. If it looks watery, keep cooking for another 10 minutes or so. If you like a really smooth puree you could blitz it with a hand blender. Add the olive oil, cumin, coriander and a good dose of salt and pepper. If it looks a little wet, don’t worry, as the beans continue to soak up any liquid.
- Put a pan of water on for the eggs. When boiling, add the eggs and cook for around 7 minutes, which should give you a not too hard boiled texture. Put into cold water till cool enough to handle. Peel and then cut into quarters.
- Wash and cut the tomatoes into quarters, place in a bowl, add the Argan Oil, lemon juice, chopped parsley, salt and pepper, and allow to marinate for 5 minutes.
- Finely chop the Sun Dried Peppers then combine with the Pestorissa, spices and Pomegranate Molasses to form a paste.
- Check that the fava beans are still warm. Put a decent spoons worth in a bowl and make a divot in the middle. Spoon the tomatoes on top, followed by the eggs, lemon zest and za’atar. The pepper paste can go on top or on the side. Serve with toast or perhaps flat bread, as you wish.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Pestorissa Storage condition: chilled
Smoked Paprika - Sweet
Sweet Spanish Nora peppers are smoked over Extremadura holly oak
Pomegranate Molasses 500ml
Molasses made from 100% Turkish Pomegranates, perfect for drizzling over baked aubergines or adding to marinades.