Ful with Eggs

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry for 5 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the paprika, cumin and turmeric and stir for a minute, until fragrant.
2. 5
   Add the tomato and season with salt and black pepper. Turn down the heat and simmer for 3 minutes, until the tomato softens.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 6
   Add the ful and mix well. Partly mash the ful with a wooden spoon.

   StoveWooden spoon
4. 7
   Make wells in the mixture and crack an egg into each one. Cover and cook 5–7 minutes, until the whites are set and the yolks are still runny.

   StoveLid

   💡Crack each egg into a small cup first and slide it into the well: that way the yolk doesn't break, and a stray bit of shell is easy to remove.
5. 8
   Drizzle the lemon juice on top.
6. 9
   Sprinkle the parsley on top and serve immediately.