Tunisian Egg Brik
Ah, the Tunisian egg brik… This little treasure of Tunisian cuisine takes me straight back to my grandmother's smiles in her cumin-scented kitchen. Crispy on the outside, tender on the inside, it releases a runny yolk that pairs perfectly with fresh herbs and cheese. It's an authentic street food that comes together in a flash, ideal for a quick dinner or an impressive appetizer. Each bite is an explosion of simple yet generous flavors. I promise you'll love making and sharing these around a friendly table!
Ingredients
- Brick pastry sheets4 sheets
- Eggs4
- Fresh parsley2 tablespoons chopped
- Onion1/2 small, finely chopped
- Grated cheese (mozzarella or gouda)50 g
- Salt1/2 teaspoon
- Ground cumin1/2 teaspoon
- Frying oilFor frying
Nutrition
Instructions
- 1
Mix the chopped onion, parsley, cumin, and salt in a bowl.
- 2
Place a brick sheet on a work surface. Put a spoonful of this mixture in the center, then make a well with a spoon.
- 3
Crack an egg into the well. Fold the sheet to form a half-moon, pressing the edges firmly to seal.
- 4
Heat oil in a pan to about 170°C (hot but not smoking).
- 5
Fry each brik for about 2-3 minutes per side until golden and crispy. Drain on paper towels.
- 6
Serve hot, accompanied by lemon wedges.
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