Spiced Tunisian Toast & Chickpeas

Step 1

In a pot of boiling water, cook the eggs for 6 min.

Step 2

Meanwhile, in a second pot, heat a drizzle of olive oil, over low heat. Add half of the grated garlic & ground cumin. Sauté for 30 sec, stirring.

Step 3

Add the drained chickpeas & sauté for another minute.

Step 4

Add 200ml of hot water per serving & the stock cube. Stir, cover & leave to simmer for 8 min, over medium heat.

Step 5

Once cooked through, remove the eggs from the pot & delicately place in a bowl with cold water to stop the cooking process.

Step 6

If needed, slice the bread into thick slices & toast them. Rub the remaining garlic onto the toasted bread.

Step 7

Once chilled, gently peel the eggs.

Step 8

Once cooked through, add a little harissa or chilli in the broth & stir.

Step 9

Serve the toasted bread in a bowl. Pour the broth overtop & add the halved soft-boiled egg. Top with some fresh coriander, if you have some & re-season to taste. Enjoy !