Egyptian Spiced Fava Bean Scramble

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.

Add the minced garlic, ground cumin, paprika, and cayenne pepper (if using) to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the drained and rinsed fava beans. Gently mash about half of the fava beans with a fork or potato masher directly in the skillet, leaving the rest whole for texture. Cook for 3-5 minutes, allowing the flavors to meld.

In a small bowl, whisk the 4 large eggs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Pour the whisked eggs over the fava bean mixture in the skillet. Cook, stirring gently, for 2-4 minutes, or until the eggs are set to your desired consistency.

Remove the skillet from the heat. Garnish generously with fresh chopped parsley and serve immediately.