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Lablabi

Stephanie Alexander
Stephanie Alexander

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Lablabi breakfast soup.
Lablabi breakfast soup.Rebecca Hallas

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.

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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

  1. 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.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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