Levantine Fava Bean and Tomato Breakfast Mezze

Bring a small pot of water to a boil, add the dried fava beans, and simmer until tender but holding their shape, about 10-12 minutes. Drain well.

In a small skillet, sauté the finely minced shallots over medium heat until they turn translucent and aromatic, about 2 minutes.

Add the grape tomatoes to the skillet, lightly crushing them with the back of a spoon to release their juices, creating a rustic, chunky sauce.

Fold in the cooked fava beans, heating everything through until the tomatoes have softened into a fragrant base.

Transfer to a small bowl, top with the crumbled feta, and finish with a pinch of za'atar and a dash of Aleppo pepper for a subtle, smoky heat.

Serve warm with the vibrant colors of the tomatoes and the creamy feta providing a balanced, savory start to the day.