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Mechlouch tunisien, soupe épicée aux œufs, pain, ail et menthe

Tunisian Mechlouch Egg and Bread Soup

Mechlouch is a rustic Tunisian egg-and-bread soup flavoured with harissa, garlic, caraway and dried mint.
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Servings: 4 servings
Cuisine: Tunisian
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 4 tbsp olive oil
  • 4 garlic cloves
  • 1 tbsp harissa
  • 1/2 tsp ground caraway
  • 1/2 tbsp tomato paste
  • 2 sprigs dried mint
  • Day-old bread
  • 1.5 litres water
  • Salt

Method
 

  1. Crush the garlic with caraway and a pinch of salt.
  2. Mix the harissa and tomato paste with a cup of water.
  3. Heat the olive oil in a pot, add both mixtures and stir for a few minutes.
  4. Pour in the remaining water and simmer for about 15 minutes. Add crumbled dried mint and adjust the salt.
  5. Beat the eggs lightly and pour them gradually into the broth while stirring gently.
  6. Place toasted bread cubes in bowls and ladle the piping-hot soup over them.

Notes

Serve immediately with a final drizzle of olive oil.