World Flavors Cookbook

Brik à l'Oeuf

Name: Brik à l'Oeuf
Cook time: 5 min
Cuisine: Tunisia
Ingredients: 4 sheets of malsouka (thin brik pastry) 4 whole eggs 1 tin of tuna, drained 1/2 cup fresh parsley, finely chopped 1 tbsp capers Harissa paste Oil for deep frying Lemon wedges for serving

Crispy, paper-thin pastry pockets filled with a whole egg, tuna, and fresh herbs.

Cuisine: Tunisia

Ingredients

4 sheets of malsouka (thin brik pastry) 4 whole eggs 1 tin of tuna, drained 1/2 cup fresh parsley, finely chopped 1 tbsp capers Harissa paste Oil for deep frying Lemon wedges for serving

Instructions

Lay a sheet of brik pastry flat. Place a small amount of tuna, parsley, and capers in the center. Carefully crack a whole egg on top. Add a dab of harissa. Fold the pastry into a triangle and immediately slide into hot oil. Fry for about 1 minute per side until the pastry is golden and crispy, but the egg yolk remains runny. Drain and serve hot with lemon.