Breakfast · Middle Eastern · 10 min
Levantine Foul Mudammas with Soft-Boiled Egg and Herbed Labneh
- Calories
- 659
- Protein
- 41g
- Carbs
- 75g
- Fat
- 19g
Ingredients
- 117.0 g White beans, mature seeds, boiled
- 1.4 unit (50g) Egg, large, soft-boiled
- 70 g Whole-wheat pita bread
- 100 g Grape tomatoes, diced
- 20 g Scallions, finely sliced
- 1 tbsp (8g) Za'atar seasoning
- 30 ml Lemon juice (freshly squeezed)
- 5 g Garlic, minced
Method
- 01In a small saucepan, simmer the white beans with a splash of water and the minced garlic until tender and fragrant. Use a fork or potato masher to lightly crush about half of the beans, creating a rustic, creamy texture.
- 02Stir in the lemon juice and half of the za'atar, letting the flavors bloom for a minute. The mixture should be warm and slightly chunky.
- 03While the beans simmer, soft-boil your egg by placing it in boiling water for exactly 6 minutes, then immediately transferring it to an ice bath before peeling.
- 04Warm the whole-wheat pita in a dry pan or directly over a flame until it is slightly charred and fragrant.
- 05To plate, spoon the warm bean mixture into a shallow bowl. Top with the diced grape tomatoes and fresh scallions.
- 06Slice the soft-boiled egg in half to reveal the jammy, golden yolk and nestle it into the center of the beans.
- 07Sprinkle with the remaining za'atar and a tiny drizzle of water or olive oil if desired. Serve immediately with the warm pita on the side for scooping.
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