Leblebi

Method

1. Warm the olive oil in a medium saucepan over medium heat for about 2 minutes, then add the garlic and red pepper flakes and stir for 1 minute until fragrant.
2. Pour the bone broth into the pan, bring to a gentle simmer, and let it reduce slightly for approximately 5 minutes.
3. Crack the eggs directly into the simmering broth one at a time, poaching them undisturbed for 6–8 minutes until the whites are set but the yolks remain slightly soft.
4. While the eggs poach, slice the pickles into thin rounds and arrange them in the base of four shallow serving bowls.
5. Carefully lift the poached eggs and place one into each bowl on top of the pickles, then ladle the warm broth and aromatics evenly over each portion.
6. Squeeze the lemon juice over each bowl just before serving to brighten the flavors and finish the dish.