Egg Brik
Ingredients
- 4 pcEgg (whole)
- 150 gTuna (drained and flaked)
- 150 gPotato (cooked and mashed)
- 2 tbspFlat-leaf parsley (chopped)
- 1 pcOnion (finely diced)
- 750 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 4 pcBrik pastry sheets (handle with care)
- 1 tbspCapers (drained)
Method
A golden, crispy shell that cracks under the teeth, releasing a runny egg yolk and a tuna filling seasoned with parsley. The hot oil sears the pastry instantly while keeping the center liquid.
- 1
Boil the potato in salted water. Once tender, mash it with a fork to get a coarse puree. Finely chop the onion and the flat-leaf parsley.
- 2
In a bowl, mix the flaked tuna, mashed potato, onion, parsley, capers, salt, and pepper. The mixture should be homogeneous but retain some texture.
- 3
Lay a brik sheet flat. Place a spoonful of filling in the center, forming a well. Crack a whole egg into the middle of the well. Fold the sheet in half to form a semi-circle.
- 4
Gently slide the brik into the hot sunflower oil. Spoon the oil over the top. When the sheet is golden and crispy, remove and drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Use a shallow plate to stabilize the brik sheet when cracking the egg.
- The oil must be very hot so the pastry browns without soaking up fat.
- Don't overcook: the yolk must remain liquid in the center.
How long does this dish keep?
Consume immediately. The brik loses all its crispness if left to sit.
