This easy and delicious Yemeni Fasoulia with Eggs is a dish that can be eaten for breakfast, lunch, or dinner. It's made with white beans, onions, tomatoes, garlic, chili peppers, spices, and cooked in a tomato paste sauce, then topped with eggs.
Yemeni cuisine has become especially popular in recent years, with many coffee shops opening up around the world dedicated to Yemeni teas, coffees, and sweets. Yemeni restaurants are no different, especially in major cities with a diverse population. I grew up eating Yemeni cuisine on the daily, since my father is Yemeni, and my dad's family taught my mom so many dishes that she recreated throughout our childhood and into adulthood. This Yemeni Fasoulia with Eggs is no exception.
Growing up, we never added eggs to the Fasoulia. We ate it with bread and Adani Tea. Then, in 2010 I traveled to Yemen for the first time (and I hope it's not my last trip there); while there, my aunt made Fasoulia, and she cracked eggs into it, and sprinkled some cheese on top. It was incredible. I've been making my Fasoulia this way ever since.
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🇾🇪 What is Yemeni Fasoulia?
The word Fasoulia translates to 'beans'. Yemeni Fasoulia can be made in different ways, depending on the region. My dad's family grew up in Aden, Yemen, which is one of the southernmost points of Mainland Yemen. There, it's common to have a "wet" fasoulia as opposed to other regions that make it dry. You'll see those recipes use the word "nashif" which translates to 'dry'. Yemeni Fasoulia is made of white beans or kidney beans, onions, tomatoes, garlic, cilantro, peppers, spices, tomato sauce. The difference between the regions is typically how it's cooked.
♥ Why You'll Love This Recipe
Easy & Quick - It doesn't take much time to put this meal together, and it's simple. Most of the time is spent chopping up the onions and tomatoes. It's a quick meal to have for any time of day.
Filling - The beans and eggs make a very filling meal, especially if you pair it with bread.
Breakfast, lunch, or dinner: This dish can be eaten anytime of day. Pair it with Khobz Tawa and Adani Tea and you have a very filling and delicious meal, no matter what time of day it is.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
- White beans: I like using Great Northern Kidney Beans, but you could also use pinto beans or navy beans.
- Tomatoes: I used two roma tomatoes, but you could use one larger tomato, or a handful or so of cherry tomatoes.
- Onion: Any type of onion will work. I really like using red onions.
- Serrano pepper: You can skip this if you don't like the heat, or you could use a pepper that isn't too hot. You could leave them whole or chop them up. I personally leave them whole because I don't care for too much heat and I usually only include them for my husband.
- Spices: I use cumin and a little chili powder. You can even use a little 7spice or Yemeni hawaij, if you like.
- Olive oil: You can use any other type of neutral oil, or even ghee if you want extra flavor.
- Eggs: You can leave this out and just eat the beans without eggs. If you like, you can add a couple more eggs, and even add some cheese on top.
See recipe card for quantities.
🍴Special Equipment
Skillet with lid: A medium sized skillet that will fit the amount of beans. I'm using a 10 inch skillet. You'll need the lid for when you're cooking the eggs.
⇄ Substitutions
Beans: You can switch up the beans and use pinto beans, navy beans, or any other similar bean.
Spices: I've grown up with basic cumin as a spice in this recipe, but you can add a few more spices if you like.
✨ Variations
Add cheese: I love adding cheese to the eggs after they're cooked! It makes the dish so much better, in my opinion.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Chop up your onions, tomatoes, and cilantro and mince the garlic.
Step 2
Heat olive oil in a medium skillet on medium heat. Add the onions and garlic and let cook for 2-3 minutes until onions become translucent, making sure to stir often so that they don't burn. Then, add the tomatoes and cook 1-2 minutes until tender. Lastly, add the Serrano peppers (if desired)
Step 3
Add the spices and stir.
Step 4
Add the tomato paste and cilantro, and stir it all together and make sure it's combined well.
Step 5
Add the water and mix.
💡 Hint: Make sure to drain and rinse the can of beans before adding it to the dish.
Step 6
Then lastly, add the beans. Mix it well.
Step 7
Create small wells in beans to add the eggs and crack the eggs into their own individual wells. Sprinkle with salt and pepper, then cover with a lid and reduce the heat to low and let cook for about 5 minutes, depending on how well you like your eggs cooked. If you don't like them runny at all, you'll need to cook them longer. Make sure to check on it often.
Once the eggs reach desired doneness, sprinkle with cilantro and cheese (if desired). Enjoy with any bread of your choice: pita, khobz tawa, naan, sliced bread, brioche, etc.
🎩Trick: Don't over cook the eggs. Keep the heat on low and check on the eggs frequently. To test how well the egg has cooked, you can use your finger or the back of a spoon and lightly tap the yolk to see how hard or soft it is.
💬 FAQ
This Yemeni Fasoulia is a "wet" fasoulia, as opposed to Fasoulia Nashif, which is a "dry" fasoulia. The only different is really the amount of liquid.
I highly recommend eating Fasoulia with Khobz Tawa and Adani Tea.
💡Pro Tips
Drain & Wash - Make sure to drain and wash your beans.
Don't burn - Stir frequently and keep the burner on medium heat and no higher than that. Only cook each element for a few minutes.
Don't overcook the eggs - Once eggs are added, place a lid on the skillet and lower the heat. Let the beans simmer and allow the steam to cook the eggs. Depending on how cooked you want your egg yolks will determine how long it cooks for. Check frequently for doneness so that it doesn't burn.
❄ Storage
If there are any leftovers, place in a Tupperware container and refrigerate for up to 2 days. When ready to eat, reheat in the microwave or on stovetop.
📖 Recipe Card
Yemeni Fasoulia with Eggs
Equipment
- 1 skillet
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 small tomatoes, or 1 large, diced
- 2 garlic cloves, minced
- serrano chili, chopped or whole optional
- 1½ teaspoon cumin
- ½ teaspoon salt or to taste
- ¼ tsp chili powder
- 1 tablespoon tomato paste
- a handful of chopped cilantro
- ¼-⅓ cup water
- 15 oz. can of Great Northern Beans, drained & washed
- 3-4 large eggs
- shredded cheese or feta optional
Instructions
- Heat olive oil in a medium skillet on medium heat. Add the onions and garlic and let cook for 2-3 minutes until onions become translucent, making sure to stir often so that they don't burn. Add the tomatoes and cook 1-2 minutes until tender. Add the serrano peppers (if desired) Add the spices and stir, then add the tomato paste and cilantro, and stir it all together and make sure it's combined well. Add the water and mix. Then lastly, add the beans. Mix it well.1 tablespoon olive oil, 1 small onion, diced, 2 small tomatoes, or 1 large, diced, 2 garlic cloves, minced, serrano chili, chopped or whole, 1½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon chili powder, 1 tablespoon tomato paste, a handful of chopped cilantro, ¼-⅓ cup water, 15 oz. can of Great Northern Beans, drained & washed
- Create small wells in beans to add the eggs and crack the eggs into their own individual wells. Sprinkle with salt and pepper, then cover with a lid and reduce the heat to low and let cook for about 5 minutes, depending on how well you like your eggs cooked. If you don't like them runny at all, you'll need to cook then longer. Make sure to check on it often.3-4 large eggs
- Once the eggs reach desired doneness, sprinkle with extra cilantro and cheese (if desired). Enjoy with any bread of your choice: pita, khobz tawa, naan, sliced bread, brioche, etc.shredded cheese or feta
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