Monday, 11 January 2016
More for Foodies - Egyptian Ful Medames
A great brunch idea for Sunday mornings
1 tin of Ful Medames (from Middle Eastern shops)
Extra Virgin Olive Oil
Chopped flat leaf parsley
Put some olive oil into a non stick frying pan. Add the tin of Ful Medames and crush with a fork. Heat through slowly.
Serve with quartered boiled eggs and sprinkle both with chopped parsley.