Tunisian

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Lablabi (Chickpea Broth over Stale Bread)

A Tunisian breakfast soup. The water the chickpeas cooked in is the broth, and apart from garlic, cumin and salt nothing else goes into the pot — no fat, no stock, no thickener. Stale bread is torn into the bowl first and the hot broth poured over it, and then the harissa, the olive oil, the egg, the tuna and the capers go on in the bowl rather than in the pan. One pot therefore produces as many different dishes as there are people at it.

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Brik (Fried Pastry with a Whole Egg Inside)

Tunisian street food: mashed potato, tuna and a whole raw egg folded into malsouka, a paper-thin pastry, and deep-fried. Fried parcels usually meet a wet filling's steam with a thicker wrapper; brik keeps the filling almost dry and the sheet thin. Ninety seconds sets the white and leaves the yolk runny.

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Shakshuka (Eggs in Spiced Tomato Sauce)

A one-pan North African dish of eggs poached in a spiced tomato-and-pepper sauce. It began in Tunisia and is now a beloved brunch across the Middle East and Israel. Mop up the sauce and runny yolk with bread — done in one pan in about 25 minutes.