Traditional Tunisian Egg Brik
Ah, the egg brik, that little treasure of Tunisian cuisine that makes my heart beat faster every time I make it! It's such a simple street food, yet so comforting. The idea of a crispy brick sheet holding a runny egg and tuna flavored with cumin reminds me of summer evenings in Tunis, where the smells of frying filled the alleys. With this 100% halal recipe, I invite you to share a moment of pure taste joy. Serve it with a squeeze of lemon, a crunchy salad, and let yourself be carried away by the sunny flavors of Tunisia. It's an explosion of textures and traditions in every bite!
Ingredients
- Brick pastry sheets4
- Eggs4
- Canned tuna in oil, drained150 g
- Fresh parsley, chopped2 tablespoons
- Capers2 tablespoons
- Ground cumin1 teaspoon
- Salt1 pinch
- Black pepper1 pinch
- Frying oil500 ml
Nutrition
Instructions
- 1
In a bowl, flake the tuna and mix it with the parsley, capers, cumin, salt, and pepper.
- 2
Place a brick sheet on a clean work surface, shiny side down. Put 1 tablespoon of the tuna mixture in the center of the sheet, make a small well, and crack a whole egg into the center.
- 3
Fold the edges of the brick sheet over the filling to form a triangle or a turnover, sealing the edges well with a little water.
- 4
Heat the frying oil in a deep pan over medium heat (170°C). When hot, gently lower the brik, sealed side down, and fry for 2 minutes until golden brown.
- 5
Carefully flip the brik with a slotted spoon and cook for another 1 minute so the egg remains runny inside. Drain on paper towels.
- 6
Serve immediately, hot, with lemon wedges and a Tunisian salad for an authentic meal.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !