After soaking the fava beans overnight, drain and rinse. Add to a large pot with 5 cups water.

Bring fava beans and water to boil. Lower to simmer, cover, and cook for 45 minutes. Check on the beans from time to time. You want there to still be a little bit of water at the end to help break down the fava beans, like in the photo below. Add more water, if needed, during the cooking process.

Add 2 tablespoons olive oil to a large sauté pan over medium high heat. Add in the 1 minced onion and 4 garlic cloves. Sauté until fragrant, about 3 minutes.

Sprinkle with 1 teaspoon berbere and ½ teaspoon cumin, stirring to combine.

When the fava beans are done cooking, and most of the water has been absorbed, lower the heat to medium low and add 2 tablespoons olive oil. Cook, stirring, and pressing on the fava beans to mash them.

Season with salt, pepper, ½ teaspoon berbere and ¼ teaspoon cumin.

Stir the garlic onion mixture into the beans.

To make the eggs, bring a saucepan with a few inches of water to a rolling boil. Reduce to a simmer and gently lower the eggs into the water one at a time. Cook for 6 ½ minutes (this gives you a nearly firm yolk). Remove the eggs from the water with a slotted spoon and run under tap water to cool. Carefully crack and peel the eggs.

When ready to eat, divide the mashed fava beans among four bowls. Top with each bowl with chopped tomato, jalapeno, one egg cut in half, feta cheese and green onions. Drizzle with olive oil and a squeeze of lemon juice.