Brik à l'Oeuf

Name: Brik à l'Oeuf
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tunisia
Ingredients: 4 sheets malsouka or spring roll pastry; 4 eggs; 1 small potato, boiled and mashed; 100g tuna, drained; 2 tbsp capers; 2 tbsp chopped parsley; vegetable oil for frying, salt and pepper to taste

4 servings15 min prep10 min cookEasy Tunisia

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The Story Behind It

The Tale of Brik à l'Oeuf

Brik à l'oeuf belongs to North Africa's brik and börek pastry family, related to Turkish börek through Ottoman influence and to older Andalusian and Berber pastry-making traditions. In Tunisia it's especially popular during Ramadan, the crisp pastry and runny egg traditionally eaten to break the day's fast.

Ingredients

Scale:· 4 servings

4 sheets malsouka or spring roll pastry
4 eggs
1 small potato, boiled and mashed
100g tuna, drained
2 tbsp capers
2 tbsp chopped parsley
vegetable oil for frying, salt and pepper to taste

Instructions

1Mix the mashed potato with the tuna, capers and parsley, and season with salt and pepper.
2Lay out one sheet of malsouka pastry and spoon a portion of the tuna-potato mixture onto one half.
3Make a small well in the mixture and crack an egg into it.
4Fold the pastry over into a half-moon or triangle shape, sealing the edges carefully so the egg does not leak.
5Heat oil in a frying pan over medium-high heat and carefully fry the brik until golden and crisp, about 1-2 minutes per side, keeping the egg yolk slightly runny.
6Drain briefly on paper towel and serve immediately with a wedge of lemon.

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