Shafout

Method

Tear the malawah bread into bite-sized pieces and place in a large serving bowl. In a heavy-bottomed pan, heat the ghee gently and cook the eggs whole until the whites are set but yolks remain runny, then transfer to the bread. Warm the milk and honey together gently, then pour over the bread and eggs. Sprinkle the ground black cumin and salt over the top. Serve immediately while warm, ensuring each portion gets some runny yolk mixed throughout the creamy, soft layers of bread, ghee, and honey.