Libyan Shakshouka

Breakfast in North Africa is all about the bread. You spread feta cheese into a warm baladi loaf topped with sliced tomatoes in Egypt, or you cut your loaf of flatbread in small pieces and use them to scoop up mouthfuls of delicious hot Ful. In Morocco, it’s Khobz and dip, while in Algeria, the bread and pastries are topped with sweet ingredients like honey and jam. In Tunisia, if it’s not pastries, it’s bread dipped in olive oil or topped with delicious cheeses.

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