Brick à l'Oeuf (Egg Brick)
User Reviews
5
2 reviews
Excellent
-
Prep Time
2 mins
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Cook Time
4 mins
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Total Time
6 mins
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Servings
1 brick
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Course
Appetizer
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Cuisine
Tunisian, North African
Brick à l'Oeuf (Egg Brick)
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A brick à l'oeuf (egg brick) is a traditional Tunisian recipe prepared with a sheet of brick dough, fried in oil after it has been filled with an egg, and optionally with tuna, harissa and capers.
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Ingredients
- 1 heet brick dough
- 1 egg
- harissa (optional)
- tuna optional, canned
- capers (optional)
- salt
- black pepper
- vegetable oil (for frying)
Instructions
- Heat oil in a large skillet. The oil should be hot but not steaming.
- Place the sheet of brick dough in a large, deep dish and break an egg in the center.
- (Optional) Add tuna, harissa and/or capers.
- Season with salt and pepper.
- Fold the sheet on itself to form a half circle and slide it gently into the hot oil, making sure that the egg does not escape.
- Fry on medium heat for 2 minutes on each side, or a little more if you prefer the egg more cooked.
- Serve immediately, with lemon, a salad and/or spicy chorba.
Notes
- Before frying, you can sprinkle the egg with grated scallion and chopped cilantro.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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