Egyptian Ful Medames with Poached Eggs

Drain and rinse the canned fava beans thoroughly. Transfer them to a small saucepan.

Add 1/4 cup of water, lemon juice, ground cumin, and salt to the saucepan with the fava beans. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, until the beans are heated through and slightly softened.

While the fava beans are simmering, prepare the poached eggs. Fill a medium saucepan with about 3 inches of water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer, ensuring it is not boiling vigorously.

Carefully crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.

Using a slotted spoon, carefully remove the poached eggs from the water and drain any excess water.

Divide the ful medames between two serving bowls. Top each bowl with a poached egg.

Drizzle each serving with 1 tablespoon of extra virgin olive oil and garnish with fresh chopped parsley. Serve immediately with warm pita bread if desired.