Foul Yemeni

Method

1. 1 Soak fava beans for 12 hours, then cook for 45 minutes until tender.
2. 2 Heat an earthenware pot over high heat, then pour in the beans and mash them right in the pot.
3. 3 Storing beans in a hot earthenware pot is the Yemeni method, so the beans stay hot longer and develop a slight burnt smell at the bottom.
4. 4 Crush the garlic with the chilies and tomatoes to make a separate sahawiq sauce.
5. 5 Mix some of the sauce into the mashed beans, then crack an egg on top and toss quickly.
6. 6 Drizzle with olive oil, squeeze in some lemon juice, and serve with thin slices of bread for scooping.

With an appliance

• Pressure cooker 40 min

  Replace step 1: cook the beans under high pressure for 18 minutes, then release the pressure naturally; keep mashed in the hot clay pot.