Fava Bean and Hard-Boiled Egg Foul
A hearty Ethiopian-inspired dish combining slow-cooked fava beans with savory spices and topped with sliced hard-boiled eggs. This african-inspired vegetarian ready in about 85 minutes pairs dried fava beans, water, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried fava beans
- 4 cups water
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium tomato, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large eggs
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Rinse 1 cup dried fava beans and soak in water for at least 8 hours or overnight. Drain and transfer to a large pot with 4 cups fresh water.
- Step 2: Bring to a boil, then reduce heat to medium-low and simmer for 1 hour until beans are very tender.
- Step 3: While beans cook, bring 4 large eggs to a boil in a separate pot. Boil for 10 minutes, then transfer to ice water to cool. Peel and slice eggs.
- Step 4: In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 6 minutes until soft.
- Step 5: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander; cook for 2 minutes until fragrant.
- Step 6: Stir in 1 medium diced tomato and cook for 5 minutes until softened.
- Step 7: Drain cooked fava beans and add them to the skillet with 1 tsp salt and 1/2 tsp black pepper. Mash some beans gently with a spoon, leaving some whole, and cook for 5 minutes.
- Step 8: Stir in 1 tbsp lemon juice and remove from heat.
- Step 9: Serve the fava bean mixture topped with sliced hard-boiled eggs and garnished with 2 tbsp chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fava Bean and Hard-Boiled Egg Foul take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fava Bean and Hard-Boiled Egg Foul?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried fava beans from drying out.
Can I substitute ingredients in Fava Bean and Hard-Boiled Egg Foul?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fava Bean and Hard-Boiled Egg Foul for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fava Bean and Hard-Boiled Egg Foul?
African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
