Bagila bil Dihin — Iraqi Fava Bean and Egg Breakfast

When the water boils, skim off the foam, reduce the heat, and cook until the beans crush when pressed with a finger. Add the salt during the last 10 minutes. Do not let all the liquid evaporate; leave about one 200 ml measure of thick cooking liquid in the pot.

Add the butter to the pot and let it melt. Use a wooden spoon to mash about one-third of the beans as you stir. The mashed beans release starch, which combines with the cooking liquid to thicken the mixture. Add the cumin and Turkish red pepper flakes at this stage.

Crack the eggs over the beans, spacing them apart. Cover the pot and cook over low heat until the whites are set. The yolks should remain runny so they mix into the fava bean mixture when pierced with a spoon.

Cut the flatbread into squares and spread them on plates. Spoon the beans and eggs over the top. Serve salt, lemon wedges, and a pinch of cumin on the side; in Baghdad, everyone squeezes lemon over their own plate.