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Fava Bean Puree, Boiled Eggs, Tomatoes with Argan Oil & Pepper Paste 1.jpg

Breakfast bowl – Fava Bean Puree, Boiled Eggs and Pepper Paste

Prep 30 minutesCooking 2 hours4 people

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.

recipe

2 hours

Breakfast Recipes

Spring Recipes

Lunch Recipes

Brunch Recipes

Nut Free Recipes

Egg Recipes

Main Course

Easy

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Ingredients

200g fava beans

600ml water

1 tsp bicarbonate of soda

2 cloves garlic, peeled and chopped

¼ tsp ground cumin

¼ tsp ground coriander

50ml Early Harvest Extra Virgin Olive Oil

4 eggs

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

Sun Dried Peppers in oil

1 good pinch each of smoked paprika (sweet), oregano, dried mint, sumac

1 tsp Pomegranate Molasses

Toast to serve

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finely chop the Sun Dried Peppers then combine with the Pestorissa, spices and Pomegranate Molasses to form a paste.
  6. 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

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.

Argan Oil

Argan Oil

Traditional Berber oil from Morocco, with a distinctive nutty taste and slightly bitter, peppery overtones.

Vegan Pestorissa

Vegan Pestorissa

Pestorissa Storage condition: chilled

Sun-Dried Red Peppers

Sun-Dried Red Peppers

Red peppers, salted and dried in the sun for an intense flavour.

Smoked Paprika - Sweet

Smoked Paprika - Sweet

Sweet Spanish Nora peppers are smoked over Extremadura holly oak

Pomegranate Molasses 500ml

Pomegranate Molasses 500ml

Molasses made from 100% Turkish Pomegranates, perfect for drizzling over baked aubergines or adding to marinades.