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✨ Newbreakfast
Ful Medames
Egypt's ancient breakfast staple — slow-cooked fava beans seasoned with cumin, lemon and garlic, finished with olive oil and served with eggs, pitta and fresh vegetables.
⏱ 45 min🔥 320 kcalEasy
★4.6(823)
3 recipes using eggs — Koshari, ful medames, molokhia — ancient recipes from the Nile valley.
These 3 egyptian eggs recipes are ready in about 245 minutes on average, with 280–380 kcal per serving, and 100% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Egyptian cuisine — Koshari, ful medames, molokhia — ancient recipes from the Nile valley — brings its own distinctive techniques and seasonings to every ingredient it touches. When Egyptian cooks work with eggs, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling and simmering.
The kitchen's great multitasker — binder, leavener, emulsifier and a fast meal in their own right. In this collection it's most often cooked with ground cumin, ground coriander and tomatoes. The dishes here span egyptian classics ready in as little as 30 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Ful Medames is the highest-rated dish in this collection at 4.8★ from 1,280 ratings.
Egypt's ancient breakfast staple — slow-cooked fava beans seasoned with cumin, lemon and garlic, finished with olive oil and served with eggs, pitta and fresh vegetables.
Egypt's national breakfast and one of the world's oldest dishes — dried fava beans slow-cooked until tender and mashed with cumin, lemon and olive oil. Eaten by pharaohs and Cairo traffic wardens alike.
Egypt's national breakfast — slow-simmered fava beans crushed at the bowl with lemon, garlic, cumin, and olive oil.
Fresher eggs sit flat with a domed yolk and sink in water; older ones float. Pasture-raised eggs tend to have deeper-coloured, richer yolks.
Room-temperature eggs whip to greater volume and are less likely to crack when boiled. Crack into a separate bowl first to catch shell and check freshness.
Soft-boiled: 6 minutes; jammy: 7–8; hard: 10–12. Scrambled eggs are best pulled off the heat while still slightly wet — they keep cooking.
A complete protein with all nine essential amino acids, plus choline, vitamin D and lutein — mostly in the yolk.
Most of these 3 Egyptian eggs recipes are ready in around 245 minutes from start to finish. The quickest, Ful Medames (Egyptian Fava Bean Stew), takes about 30 minutes, while the slower-cooked dishes run up to 660 minutes.
Across this collection they range from about 280 to 380 kcal per serving, averaging 327 kcal — Ful Medames (Egyptian Fava Bean Stew) is the lightest option at 280 kcal.
Ful Medames is a great place to start — it's rated easy and comes together in about 45 minutes. 100% of the recipes here are beginner-friendly.
In these recipes, eggs is most often paired with ground cumin, ground coriander and tomatoes. Egyptian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Soft-boiled: 6 minutes; jammy: 7–8; hard: 10–12. Scrambled eggs are best pulled off the heat while still slightly wet — they keep cooking.