Brik à l'oeuf

Brik à l'oeuf


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About this recipe: A great Tunisian recipe for brik a l'oeuf. This classic Tunisian pastry parcel is filled with an egg and then fried till crisp and golden.

25handson London, England, UK

Makes: 4 brik pastries

  • 8 brik pastry sheets
  • 4 eggs
  • sea salt and black pepper to taste
  • 4 fresh chives
  • sunflower oil, for frying

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Lay the circular brik pastry sheets on a plate or cutting board. Take four of the pastry sheets and, using a scissors, cut out a smaller circle by cutting away about 2 to 3cm off the sides. You'll now have four large pastry circles and four small.
  2. Take one large brik pastry circle and lay it on a plate. Place a smaller circle in the centre, helping to create a strong base for the egg. Crack an egg over the small pastry circle and sprinkle with salt and pepper.
  3. Fold the sides of the larger brik pastry circle over the egg, creating a parcel. Work carefully to avoid breaking the yolk. Pinch the two edges of pastry together, then tie with a fresh chive to secure. Repeat steps 2 and 3 with the remaining ingredients.
  4. In a deep saucepan, heat about 3cm of oil over medium high heat. Once hot, add the parcel and fry on both sides till golden brown. Remove to a sheet of kitchen paper, and repeat with remaining three parcels. Enjoy piping hot!

Brik pastry

Try to find brik pastry in North African speciality shops.

See it on my blog

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