tunisienne··facile

Egg and Tuna Briks

Name: Egg and Tuna Briks
Cook time: 25 min
Total time: 25 min
Yield: 4 portions
Cuisine: tunisienne
Ingredients: 4 brick dough sheets; 200 g drained canned tuna; 4 eggs; 2 small potatoes; 2 tablespoons chopped fresh parsley; 1 tablespoon olive oil; 1 teaspoon (optional) harissa; 1/2 teaspoon ground cumin; to taste salt; to taste black pepper

Egg and tuna briks are a classic Tunisian appetizer, perfect for a convivial aperitif or a light meal. You'll love the contrast between the crispy brick dough and the runny egg yolk inside. In just a few bites, all the sunshine of Tunisia comes to your table – with simple ingredients you often have in your pantry. Tunisian cuisine differs from its Moroccan neighbor by a more pronounced use of harissa and strong spices like cumin, giving dishes a bolder and more flavorful profile. These briks are a great example of this culinary richness: easy to prepare, they always impress your guests. You can serve them as an appetizer with a small salad or offer them as finger food at your parties.

min(prep + cook 25)

4 servings

kcal

Ingredients

brick dough sheets4
canned tuna200 g drained
eggs4
potatoes2 small
fresh parsley2 tablespoons chopped
olive oil1 tablespoon
harissa1 teaspoon (optional)
ground cumin1/2 teaspoon
saltto taste
black pepperto taste

Instructions

1
Cook the potatoes in a pot of boiling salted water for 15 minutes. Drain, mash into a coarse puree and let cool slightly.
2
In a bowl, mix the potato puree with the flaked tuna, chopped parsley, olive oil, cumin, a pinch of salt and pepper. If you like it spicy, add a touch of harissa.
3
Take a brick sheet, place in the center a quarter of the tuna mixture forming a small mound. Make a well with a spoon and crack an egg in the middle, keeping the yolk whole. Lightly season the egg with salt and pepper.
4
Fold the brick sheet in half to form a turnover or triangle. Moisten the edges with a bit of water to seal well and prevent the egg from leaking during cooking.
5
Heat a deep-frying oil bath to 170°C (or a pan with 2 cm of oil). Gently immerse each brick (seam side up) and fry for 2-3 minutes per side until golden and crispy.
6
Drain the briks on paper towels and serve hot, plain or with a lemon wedge.

#entrée tunisienne #brick #thon #apéritif #ramadan

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