Fava Beans with Lemon Ricotta, Sesame Fried Egg and Toasted Bread
Fresh fava beans, creamy lemon ricotta, and a crispy sesame fried egg make this vegetarian recipe an aromatic delight. Perfect as a light lunch or dinner with a Mediterranean flair.
40 minutes
Total Time
15 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 800 g | Broad beans in the pod |
| Salt | |
| 100 g | Ricotta |
| 1 tsp | finely grated lemon zest |
| 1½ tbsp | lemon juice |
| Pepper | |
| 1 small bunch | dill |
| ½ | red chilli pepper |
| 4 slices | baguette or ciabatta |
| 3 tbsp | olive oil + a little more for drizzling |
| 2 | eggs |
| 1 tsp | sesame seeds |
| ½ tsp | Pul Biber, mild (Turkish chili flakes) |
Instructions
Step 1 of 6:
Shell the broad beans and blanch them in boiling salted water. Plunge into ice water. Squeeze the bean kernels out of their thin skins.
Step 2 of 6:
Mix the ricotta with lemon zest and 1 tbsp lemon juice. Season with salt and pepper.
Step 3 of 6:
Strip the dill leaves and finely chop them. Slice the chili into thin rounds.
Step 4 of 6:
Toast the bread slices in the hot pan on both sides without oil. Add 2 tbsp olive oil to the still-hot pan and fry the eggs into fried eggs. Add the sesame seeds and toast briefly.
Step 5 of 6:
Marinate the beans with salt, pepper, Turkish chili flakes, 1/2 tbsp lemon juice, and 1 tbsp olive oil.
Step 6 of 6:
Spread the toast with ricotta and arrange on plates with beans and eggs. Sprinkle with chili and dill and drizzle with olive oil.
