Today we present to you a simple dish with roots in both algarve and Maghreb culture.
We will make a type of fava bean pesto from North Africa, scrambled edges with labne (optional- it is a kind of iogurte from the Middle East) and sautéed peeled fava beans .
An appreciation to one of the most interesting ingredients of spring season.
300 gr peeled fava beans
2 young onions with stems
1 garlic clove
100 ml olive oil
1 tbsp white wine
2 hands full of water cress
parsley to taste
lemon to taste
cumin to taste
salt nas pepper to taste
Blanch and peel the fava beans. Save half for sautéing.
Blend the remaining fava beans with olive oil, half a garlic clove, parsley, lemon juice, salt and pepper to taste.
Cut the onions in thin slices and save the stems for decoration.
Sauté the onions with half a clove of garlic minced, add the reserved fava beans and increase the heat for a couple of minutes. Add the wine, remove from the heat and cover.
Beat the eggs with the labne (optional), cumin and salt.
In a very hot pan add a table spoon of olive oil, add the eggs and stir energetically for no more than 10 seconds. Turn off and continue mixing; the eggs will keep cooking without the heat on for the next seconds, and this way we avoid getting dry eggs.
Season the water cress with olive oil, lemon and black pepper.
Add a dollop of the fava bean ”pesto” in the plate and place the eggs on top.
Save a table spoon of the “pesto” as a base for the watercress.