Brik à l'oeuf
Brik à l'oeuf, from above
Non vegTunisia

Brik à l'oeuf

Crisp pastry with a runny egg inside. Eat without spilling, if you can.

30 minTime
14 gProtein each
mildSpice
The egg challenge2 chapters · 1 min read

Make it your way

Grandma's wayTunisian style.
The original
313kcalsame
14 gproteinsame
1 gfibresame
30minutessame

The original brik à l'oeuf.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Spring roll sheets4 sheets malsouka or spring roll
Egg4
Fish100 g canned tuna
Flat leaf parsleya handful
Potato1, boiled and mashed
Cooking oil (vegetable oil)for frying (about 1/4 cup absorbed)
Lemon juicelemon wedges
Saltto taste

Method

3 steps
  1. 1Mix the tuna, mashed potato, parsley and salt.
  2. 2Spread filling on one half of a pastry sheet and make a well. Crack an egg into it.
  3. 3Quickly fold the pastry over into a half moon or triangle and slide into hot oil. Fry until golden on both sides.
Serve it like this

Serve hot on a plate with lemon wedges.

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Make it a meal

What goes with Brik à l'oeuf: a bread or rice, a side, something to drink and something sweet.

With a main Shorbat adas45 min
On the side Mechouia40 min
On the side Aloo gobi35 min
To drink Moroccan mint tea15 min
To drink Masala chai10 min
Something sweet Makroudh120 min
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