Egyptian Fava Bean & Egg Skillet

Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat.

Add the chopped onion and cook for 3-4 minutes, until softened and translucent.

Stir in the minced garlic, ground cumin, and paprika. Cook for 1 minute more, until fragrant.

Add the drained and rinsed fava beans to the skillet. Mash about half of the beans with the back of a spoon to create a slightly creamy texture, leaving the rest whole. Cook for 3-5 minutes, stirring occasionally, until heated through.

Make two small wells in the fava bean mixture. Carefully crack one egg into each well.

Season the eggs with salt and black pepper. Cover the skillet and cook for 4-6 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Garnish with fresh chopped parsley and serve immediately.