Egyptian Breakfast

Every morning in Dahab’s Penguin Resort and Dive Center on the Sinai Peninsula, we were served this Egyptian-style breakfast. Hearty and healthy, it kept us going through our dive classes in the day. The beans are fava beans that they call “foul,” pronounced fool.

This is one serving:

1 hard boiled egg

1 piece of toasted pita bread

1 tomato

1 cucumber

1 piece of goat’s milk cheese or feta

hummus (see recipe under Israel’s recipes)

foul (see recipe below)



(This recipe yields 4 servings)

  • 1 15-ounce can of fava beans – drained
  • 1/2 cup tomato sauce
  • 1 medium onion – chopped
  • 3 Tablespoons canola or vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • lemon (optional)
  • olive oil (optional)

In a large skillet on medium/high heat, heat oil and saute onions for about 4 minutes. Add tomato sauce, spices and salt. Reduce heat to medium/low and allow mixture to cook 4 more minutes.

Add fava beans and carefully mash the beans with a fork in the skillet.

Cover and allow to cook for 5 more minutes.

If desired, drizzle a little fresh lemon juice or olive oil over the top.

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