Egyptian Ful Medames with Eggs

Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic and ground cumin to the skillet. Cook for another 1 minute until fragrant, stirring constantly.

Stir in the drained and rinsed fava beans, salt, and black pepper. Add 1/2 cup of water and bring to a gentle simmer.

Reduce the heat to low, cover the skillet, and let the fava beans cook for 10-12 minutes, allowing the flavors to meld. Mash some of the beans lightly with a fork or potato masher for a creamier texture, if desired.

Create four small wells in the fava bean mixture. Carefully crack one egg into each well.

Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your preferred doneness.

Remove from heat, drizzle with fresh lemon juice, and serve immediately with warm pita bread or crusty bread.