Egyptian Breakfast Beans with Feta, Lemon Oil, and Green Chili Relish

Greg and Lucy Malouf

Though it may seem like an unorthodox dish for most American breakfast tables, this Middle Eastern morning classic pairs beautifully with soft- or hard-boiled eggs and crisp whole wheat toast—or try pita for a more traditional take.

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Ingredients

RELISH

6 pickled green chilies coarsely chopped
2 ½ tablespoons extra-virgin olive oil
1 small clove garlic minced
Big squeeze lemon juice
Salt to taste
Ground black pepper to taste

BEANS

1 clove garlic crushed
½ teaspoon salt plus more to taste
2 ½ tablespoons olive oil
Grated zest and juice of ½ lemon
4 spring onions finely chopped
1 14- ounce can chickpeas well rinsed and drained
1 10 ½-ounce can broad beans fava, well rinsed and drained
1 teaspoon ground cumin
¼ teaspoon Turkish red chili flakes
Ground black pepper to taste
2 medium vine-ripened tomatoes diced
2 tablespoons shredded flat-leaf parsley leaves
¼ cup soft white cheese crumbled (try feta or fresh chèvre)
Lemon wedges and pita to serve

Instructions

RELISH

In a small bowl, mix together all the ingredients and set aside.

BEANS

Mince the garlic clove to a paste with the salt. In a medium saucepan set over medium-low heat, warm the oil with the lemon zest and juice. Add the spring onions and garlic paste and sauté over a gentle heat for 6 to 8 minutes, or until the spring onions have softened. Mix in the chickpeas, broad beans, and spices and cook gently for about 5 minutes until everything has warmed through. Stir in the tomatoes and cook for another minute. Season with salt and pepper to taste. Tip into serving bowls and top with parsley and cheese. Serve with the green chili relish, lemon wedges, and pita.

Notes

Adapted from New Feast: Modern Middle Eastern Vegetarian