250g./9 oz. of dry white
beans - 2 cloves of garlic - 1/2 teaspoon of black cumin
powder (not to be confused with aniseed flavored kümmel)
- 1 teaspoon of paprika - 1 teaspoon of saffron - 4 tablespoons
of extra-virgin olive oil - 4 eggs.
Soak beans in water for
12 hours, drain, rinse and boil in water over a moderate
flame so that they absorb the liquid. In a terra cotta
pan gently fry chopped garlic and add cumin, paprika and
saffron: mix, salt and cook for 2-3 minutes.
Pour the beans into the pan with their liquid, stew over
a very low flame, mixing with a wooden spoon; add salt
and once cooked, pour the eggs beaten with a fork on top
letting them quickly thicken. Serve hot in cooking recipient.
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egumes
have always been a main feature of Mediterranean cuisine
and when beans started to arrive from the New World they
were immediately "adopted" and inserted into new dishes
or used to replace previous ingredients. In Moroccan cookery
beans have partially replaced lentils in a typical dish
that provides a marvelous "sunny" combination of eggs
and saffron with beans.
