Tunisian Lablabi Reimagined as Brunch: Chickpeas, Harissa and Soft-Boiled Egg
Lablabi is the comforting breakfast of Tunisians, a street food that awakens the taste buds with its vibrant harissa and tender chickpeas. You'll love this brunch version that blends tradition with a modern twist: a runny soft-boiled egg, capers and olives for freshness. Tunisian cuisine stands out for its bold use of spices like harissa and caraway, far from the sweetness of Moroccan food. Here, it's all about heat and conviviality. So sit back and enjoy this culinary journey that transports you straight to the streets of Tunis.
Ingredients
- cooked chickpeas (canned)400 g
- garlic4 cloves
- Tunisian harissa2 tbsp
- ground cumin1 tsp
- ground coriander1 tsp
- olive oil4 tbsp
- tabouna bread or stale baguette4 pieces
- eggs4
- lemon1
- capers2 tbsp
- pitted black olives50 g
- tuna in oil (optional)100 g
- saltto taste
- pepperto taste
Instructions
- 1
In a saucepan, heat the olive oil, add the crushed garlic and harissa. Sauté for 1 minute over low heat.
- 2
Add the drained chickpeas, cumin, coriander, salt and pepper. Cover with water (about 500 ml) and simmer for 15 minutes.
- 3
Meanwhile, cook the eggs for 6 minutes in boiling water to get soft-boiled eggs. Peel them gently.
- 4
Cut the bread into pieces and divide among four bowls. Drizzle with a little hot broth to soften the bread.
- 5
Pour the chickpeas and their broth over the bread. Add a soft-boiled egg, capers, olives and optionally tuna to each bowl.
- 6
Serve immediately with a squeeze of lemon and extra harissa for the brave.
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