Egg Brik

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.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 378
• Protein: 22 g
• Carbs: 14 g
• Fat: 24 g

Ingredients

• 4 piece Egg ( whole )
• 150 g Tuna ( drained and flaked )
• 150 g Potato ( cooked and mashed )
• 2 tbsp Flat-leaf parsley ( chopped )
• 1 piece Onion ( finely diced )
• 750 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 4 piece Brik pastry sheets ( handle with care )
• 1 tbsp Capers ( drained )

Instructions

1. Base preparation

   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. Filling mixture

   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. Folding and assembly

   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. Frying

   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.

Chef's tips

• 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.

Storage

Consume immediately. The brik loses all its crispness if left to sit.