Lablabi

Name: Lablabi
Cook time: 30 min
Yield: 4
Cuisine: African
Ingredients: 1 litre chicken or vegetable stock; 1½ cups cooked chickpeas; 2 tsp harissa; 2 tsp ground cumin; 1 teaspoon salt; 2 slices sourdough or unleavened bread, broken into small pieces; 1/3 cup freshly chopped parsley; 1/3 cup freshly chopped coriander leaves; 1 tbsp chopped capers; 4 soft-boiled eggs; olive oil

Stephanie Alexander

October 19, 2011

Time:< 30 minsServes:4

When visiting Tunisia, I tried a breakfast dish called something like lablabi at a street stall, where torn bread was doused with steaming spicy broth, and a raw egg and coriander leaves were slipped into the bowl.

Ingredients

1 litre chicken or vegetable stock
1½ cups cooked chickpeas
2 tsp harissa
2 tsp ground cumin
1 teaspoon salt
2 slices sourdough or unleavened bread, broken into small pieces
1/3 cup freshly chopped parsley
1/3 cup freshly chopped coriander leaves
1 tbsp chopped capers
4 soft-boiled eggs
olive oil

Method

Simmer stock, chickpeas, harissa, cumin and salt for 15 minutes, then check seasoning.
Divide bread, herbs and capers between four heated soup bowls. Scoop an egg from its shell into each bowl, then ladle soup over and drizzle with olive oil.