Spiced Tunisian Toast & Chickpeas

Step 1

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

Step 2

In another saucepan, add a drizzle of olive oil, half the grated or finely chopped garlic and the cumin.

Step 3

Add the drained chickpeas and sauté for 1 minute.

Step 4

Then add 1 cup of water per person (200ml approximately), the bouillon cube, mix.

Step 5

Cover and simmer over medium heat for 8 minutes.

Step 6

Once the eggs are cooked, immediately immerse them in cold water to stop the cooking.

Step 7

Cut the bread in 1 inch slices and toast them. Rub them with the rest of the garlic.

Step 8

Once chilled, gently peel the eggs.

Step 9

Optional: add a little harissa in the broth or a pinch of chili flakes if you have.

Step 10

Put the toast in a soup dish.

Step 11

Pour in some stock, add the soft boiled egg (halved).

Step 12

Optional: add some cilantro or parsley if you have any.

Step 13

Season and serve. Enjoy!