Easy Fava Santoris with Eggs
When you want a cozy, Mediterranean hug in a bowl without the long prep list.
If your brain is fried from a long day and you just need something comforting but not complicated, this Fava Santoris is your new best friend. It’s a creamy chickpea puree that feels like a warm hug. Because we're keeping it low-friction, we’re skipping the traditional multi-hour soaking process by using canned chickpeas—honestly, they work great and save your sanity. The addition of eggs makes it rich and filling enough to be a satisfying dinner on its own. It’s rustic, hearty, and takes very little effort to get from the pantry to your plate.
Ingredients
- 2 cup canned chickpeas — drained and rinsed
- 4 oz Greek yogurt — plain, full-fat preferred
- 2 unit eggs — large
- 1 tbsp olive oil — extra virgin
- 1 tsp garlic powder — or 1 clove fresh garlic, minced
Method
- 1 In a medium skillet or heavy-bottomed pot, combine the drained chickpeas, olive oil, and garlic powder over medium heat.
- 2 Sauté for about 5 minutes, lightly mashing the chickpeas with a fork or masher as you go to create a textured base.
- 3 Stir in the Greek yogurt. The mixture will become creamy and thick—this is your 'fava' base.
- 4 Create two small wells in the chickpea mixture and crack one egg into each well.
- 5 Reduce heat to low, cover the pan, and cook for 4-6 minutes until the whites are set but the yolks remain slightly runny.
- 6 Season with a pinch of salt and pepper (or red pepper flakes if you like a kick) and serve immediately with crusty bread.
Variations
- The Zesty Version — Stir in 1 tsp of dried oregano and a squeeze of lemon juice at the end for extra brightness.
- Extra Hearty — Swap the garlic powder for sautéed shallots if you have an extra 3 minutes of prep time.
Notes
If the mixture feels too thick after adding the yogurt, add a splash of water or lemon juice until it reaches your desired consistency.
Equipment that helps
- Skillet — A heavy-bottomed pan ensures even heat distribution for poaching the eggs perfectly in the mash.
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