Recipes · Tunisia

Vegetables fried one by one then chopped on a board with eggs, a Tunisian cheap-eats dish served in an earthenware bowl.

A sheet of malsouka folded over crushed potato and a whole egg, fried for seconds and eaten with the fingers.

A Tunisian salad of fire-charred peppers and tomatoes, hand-chopped with garlic, caraway and olive oil.

A Tunisian cumin-scented chickpea broth poured over torn stale bread, sharpened with harissa, garlic and capers.

Peppers, tomatoes and onions simmered with cumin and ras el hanout, with eggs poached straight in the sauce. Made for mopping up with bread.