7 AMAZING Egyptian Breakfast Dishes

fava beans

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame is a protein-rich alternative, while canned beans save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option, while egg substitutes can lower costs.

chili pepper

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell peppers are milder and lower in calories, while jalapeños add spice at a lower cost.

Boil baby aubergines in salted water with a sliced beetroot for 15-20 minutes.

Prepare spicy filling by blending chilies, garlic, salt, paprika, black pepper, cumin, coriander, vinegar, and lemon juice until chunky.

Stuff boiled aubergines with the chili mixture and place in a container.

Pour pickling liquid over the stuffed aubergines and add vegetable oil.

Prepare falafel by soaking raw skinless fava beans overnight, then blend with chopped greens and spices until fluffy.

Form falafel patties and fry for 8-10 minutes until golden brown.

For the fava bean dish, drain a can of fava beans and heat with a splash of water for 2 minutes.

Add chopped onion, green pepper, tomato, leftover chili, salt, lemon juice, and vinegar to the fava beans and mix.

Plate the fava bean mixture and drizzle with olive oil.

Mix leftover falafel batter with 1-2 eggs, whisk, and fry in clarified butter or oil until firm.

For scrambled eggs, fry basterma in clarified butter, then add whisked eggs and cook until desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens