Preparation

Lablabi is Tunisia's answer to cold winter mornings and late nights out—a humble bowl of warmth and spice that's served from dawn through the small hours in busy souks. The magic happens when crispy bread softens in the broth while the egg yolk breaks and enriches the entire bowl.

Preparation

1. In a large pot, combine chickpeas with their liquid, vegetable broth, garlic, cumin, and caraway seeds. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. Using a potato masher or the back of a spoon, partially mash some of the chickpeas to thicken the broth while leaving most whole. Stir in harissa paste, olive oil, lemon juice, and salt to taste. Keep hot.
3. Toast the bread chunks in a dry skillet or under the broiler until crispy and golden.
4. Poach the eggs to your desired doneness (traditionally soft, with runny yolks).
5. To serve, divide toasted bread among four bowls. Ladle hot chickpea soup over the bread. Top each with a poached egg, a sprinkle of parsley, an extra drizzle of olive oil, a dollop of harissa, and lemon wedges on the side.