Today’s recipe is inspired by a dish that Tunisians tend to have for breakfast. It has a pleasantly alliterative name – LABLABI (I will forever be a language nerd) – and a mixture of spices I personally really like: cumin, coriander and harissa paste, which is why I’m rather keen on it myself.
Lablabi is a soup or stew that is traditionally topped with an egg (poached or fried) and some capers. It doesn’t always feature tomatoes, so feel free to skip them if you are not a fan (add a good squeeze of lemon for acidity instead), but as I do love tomato-based stews and the colour is way more attractive too, I opted to use a small amount to give this dish more body. I also riffed a little bit by adding a touch of smoked paprika and an extra hint of chilli to please my own tastebuds. I hope you will enjoy it. For us, the Northern Hemisphere dwellers, it’s a timely recipe as it has been rather cold here lately. The test versions went down well with Duncan’s cousin, Syd, so I really hope you will approve of it too!
