- 1 lit Water.
- 4 cloves Garlic, peeled, cored and crushed.
- 1 tablespoon of ground Cumin.
- 6 boiled hard (10 minutes), Eggs.
- 6 Tomatoes.
- 1 Onion, finely chopped.
- 2 Lemons.
- 2 tablespoons fresh parsley, coarsely chopped.
- 1 teaspoon Turmeric.
- 1 teaspoon Paprika.
- 30cl Extra virgin olive oil.
In an ovenproof casserole, sweat of the onion and the garlic with the olive oil, very gently, for 5 minutes then add 2 tomatoes roughly chopped, the cumin and the beans. Top with the water and bring to the boil. Let it simmer covered for 10 minutes. Then place the casserole into a preheated oven 150 degrees C (300F, Gas 2). Let the beans cook gently for 3 to 4 hours.
On side plates place the sliced eggs, sprinkled with the turmeric, the rest of the tomatoes finely sliced and the lemons cut in wedges.
Finally, take the casserole out of the oven, let them rest for 5 minutes uncovered, sprinkle the beans with the paprika and the parsley and serve accompanied with the side dishes of eggs, tomatoes, lemon wedges and some olive oil.
"Laughter is brightest were food is best"
Vegetarian/ Gluten free/ Dairy free.