Tunisian Brik Style Eggs Recipes

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TUNISIAN EGG BRIKS



Tunisian Egg Briks image

This fried dish is a flavorful way to make eggs. Apart from the first bite, squirt lemon juice into the brik before each mouthful. The yolks should be runny, and the whites of the eggs set. You can use brik sheets (round), large wonton skins (square), or phyllo sheets (rectangular). Whatever you are able to use, the desired result is to have the ingredients inside a triangular, or half-moon, or enveloped shaped thin pastry, and to deep fry it right away. Once you get the hang of making them, you can work quickly.

Provided by Mme M

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 eggs
4 phyllo pastry sheets
1 (320 g) can tuna in vegetable oil, drained
3/4 cup parmesan cheese
3/4 cup mashed potatoes (optional)
4 teaspoons harissa
4 tablespoons flat leaf parsley
2 lemons
3 cups oil (for frying)

Steps:

  • Directions are given per brik.
  • Place the phyllo sheet on a work surface. Phyllo is rectangular. Either cut it to make a square, or fold the phyllo so you work with a single layer sheet.
  • Using only the top half of the phyllo sheet, spoon 1 tablespoonful of tuna onto the phyllo. Sprinkle 1/4 the amount of parmesan onto the tuna. (If using mashed potato, put 1/4 of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.
  • Now, crack open an egg, and drop it on this mixture in a way that the mixture won't let the egg white run out easily. The mixture should surround the egg.
  • Fold the bottom half of the phyllo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the center of the brik; it will resemble an envelope.
  • Slip this brik into hot oil. Fry 30 seconds on one side, or until the phyllo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the color is golden brown.
  • Continue with the other briks.
  • Serve with lemon wedges to squeeze into every bite, salad and tomato.

Nutrition Facts : Calories 1827, Fat 181.7, SaturatedFat 30.7, Cholesterol 242.4, Sodium 735.3, Carbohydrate 17.1, Fiber 3, Sugar 0.6, Protein 38.9

TUNISIAN BRIK-STYLE EGGS



Tunisian Brik-Style Eggs image

I found this as part of an email from Cooking Light. CL got it from MyRecipes.com. Share, share, share! I am posting it as I found it. You can purchase harissa. I, personally, would leave out the cilantro because I hate the stuff and sub parsley instead.

Provided by Elmotoo

Categories     Breakfast

Time 54m

Yield 4 serving(s)

Number Of Ingredients 22

1 teaspoon caraway seed
1 teaspoon cumin seed
1 teaspoon ground ancho chili pepper
3/4 cup chopped bottled roasted red pepper
2 tablespoons water
1/2 teaspoon sugar
1 garlic clove, crushed
2 cups yukon gold potatoes, 1-inch cubed or 12 ounces yukon gold potatoes
2 teaspoons extra virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper (optional)
1/4 cup chopped fresh parsley
1/3 cup thinly sliced green onion
4 sheets frozen phyllo dough, thawed (13 x 18-inch)
cooking spray
4 large eggs, chilled
1/2 cup feta cheese, crumbled
1/4 teaspoon black pepper
1 large egg white
1 teaspoon water
1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

Steps:

  • To prepare harissa, place caraway and cumin seeds in a small skillet over medium-high heat; cook 1 minute, stirring frequently. Place seed mixture, ancho chile pepper, and next 4 ingredients (through garlic) in a blender; process until smooth.
  • To prepare brik, place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 10 minutes or until just tender. Drain.
  • Preheat oven to 450°.
  • Heat oil in a large nonstick skillet over medium-high heat; swirl to coat. Add potatoes, turmeric, salt, and ground red pepper (if desired); sauté 6 minutes or until edges are crisp. Add parsley and green onions; cook 2 minutes, stirring frequently. Remove from heat; cool 5 minutes.
  • Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Fold sheet in half like a book. Coat bottom third of phyllo with cooking spray (narrow end should be facing you). Fold bottom third up. Arrange 1/4 of the potatoes in a circle in center of the bottom (folded) third of the phyllo, creating a nest for the egg. Crack 1 egg into center of potatoes. Sprinkle 1/4 of feta over egg. Sprinkle with black pepper. Fold top third of phyllo over egg, potatoes, and cheese, folding in sides to form a packet.
  • Place packet on a baking sheet coated with cooking spray. Repeat with remaining phyllo, potatoes, eggs, cheese, and black pepper.
  • Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Brush phyllo packets with egg white mixture. Bake at 450° for 9 minutes or until golden brown and crisp.
  • Spoon harissa evenly over brik, and sprinkle with cilantro.

Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 5, Cholesterol 202.7, Sodium 862.6, Carbohydrate 30.3, Fiber 2.8, Sugar 2.5, Protein 13.4

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