Egyptian breakfast

I used to play music with some pals on Saturday mornings, and we’d often start with breakfast. Because my pals were of Irish descent, beans on toast was a popular favorite.  Growing up I was used to the kind of big hearty breakfast that included eggs, bacon, toast, potatoes, OJ, and the ubiquitous German coffee cake.  The hearty but healthy breakfast my husband makes is a hybrid of these two culinary approaches he calls Egyptian Breakfast.

1 bag pita bread

1 can chick peas

1 can small fava beans

3-5 plum tomatoes, chopped

1 bunch scallions or one medium white onion

juice of one lemon

2 teaspoons smoky paprika

2 teaspoons oregano

salt and pepper to taste

Chop the scallions/onions and saute in olive oil until tender. Add the paprika and oregano and saute just until you can smell the spices, then add in the chopped tomatoes, salt, pepper. Drain the cans of beans of their juice and then toss them into the pan. Saute until the tomatoes have softened and the beans are warmed through, then add lemon juice and stir it it just before you are ready eat.  If you like eggs you can fry a few and lay them on top of the beans.  Serve with warm pita bread and strong tea.


About aecsarah

I've been working in marketing for architects, interior designers, engineers and contractors since 1997. Before that I did stints as a university professor and a radio documentary producer. In my spare time I'm a foodie and craft-ie.
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