Israeli-style ful medames with tahini, egg and pitta

Method

1. Fill a small saucepan with water and bring to the boil over a high heat for the eggs. Meanwhile, open the tins of beans and drain over a bowl without rinsing, reserving 150 g of their thick liquid, which makes the ful creamy. Squeeze the lemon to give about 65 g juice. Peel the garlic, crush 2 cloves with a garlic press and set aside. Press the third clove onto a chopping board with 1 g salt, mash further with the flat of a knife to make a paste, then mix with 30 g lemon juice in a small bowl.
2. In a bowl, whisk the tahini with 20 g lemon juice; it will thicken and seize, which is normal. Add the 35 g cold water in three additions and 0.5 g salt, whisking until smooth, pale and thick enough to coat a spoon. As soon as the water boils, lower the 2 eggs in with a spoon and cook at a gentle boil for 8 minutes.
3. Heat 15 g olive oil in a 20 cm saucepan over a low heat. Add the crushed garlic and cumin, reserving a pinch of cumin to serve, and stir for 30 seconds, just until fragrant without letting the garlic colour. Add the beans, the 150 g reserved liquid and the pepper. Increase to a medium heat until simmering, 3–4 minutes, then reduce the heat to low, cover and cook for 8 minutes, stirring twice. A bean should crush effortlessly between two fingers.
4. While the beans simmer, once the eggs have cooked for 8 minutes, run under cold water and leave in a bowl of cold water. Cut the tomatoes and cucumbers into small dice, very finely slice the red onion and chop the parsley. Combine the vegetables in a salad bowl with half the parsley, without salting. Thinly slice the chilli into a small dish.
5. Remove the lid and mash about one-third of the beans against the side with a fork or potato masher, keeping plenty whole. Stir over a low heat for 2 minutes to make a coarse, soft, glossy mash; loosen with the reserved 30 g water if too thick. Turn off the heat, pour in the raw garlic and lemon mixture and stir. Taste and add up to 1 g salt if needed. Cover.
6. Warm the pittas one at a time in a hot, dry frying pan for 30 seconds per side, or in a toaster if they fit. Peel and halve the eggs. Season the salad with 1.5 g salt, add the remaining 15 g lemon juice and 10 g oil, and toss. Divide the ful between two shallow bowls, drizzle half the tahini over each and add one halved egg. Make a well in the centre with the back of a spoon and pour 12 g olive oil into each bowl. Finish with a pinch of cumin and the remaining parsley. Serve immediately with the pittas, salad and chilli alongside.

Variants and their steps remain below the recipe.