Tunisian Lablabi

Malzemeler

• 400 g Canned chickpeas
• 2 slices Stale bread
• 2 large Eggs
• 2 tbsp Harissa paste
• 2 cloves Garlic
• 1 tsp Cumin
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tbsp Capers

Talimatlar

1. 1

   Simmer chickpeas with their liquid, garlic, cumin, and harissa.

2. 2

   Tear bread into chunks in bowls.

3. 3

   Poach or soft-boil eggs.

4. 4

   Ladle chickpea broth over bread. Top with egg, olive oil, lemon, capers.