Brik à lŒuf

Name: Brik à lŒuf
Total time: 14 min
Yield: 2 servings
Cuisine: tunisian
Ingredients: 2 pcs Egg; 2 tbsp Parsley; 1 tsp Harissa; 1 pcs Lemon; 250 ml Olive Oil; 0.3 tsp Salt; 0.3 tsp Black Pepper; 2 pcs Malsouka Pastry; 120 g Tuna In Olive Oil; 1 tbsp Capers

Shatteringly crisp pastry with molten yolk, tuna, capers and a sharp squeeze of lemon.

Ingredients

2 pcs Egg
2 tbsp Parsley
1 tsp Harissa
1 pcs Lemon
250 ml Olive Oil
0.25 tsp Salt
0.25 tsp Black Pepper
2 pcs Malsouka Pastry
120 g Tuna In Olive Oil
1 tbsp Capers

Method

In a bowl, combine {tuna_in_olive_oil}, {capers}, {parsley}, and {harissa}. Season with {salt} and {black_pepper}, then mix until evenly distributed and fragrant.
Heat {olive_oil} in a wide skillet over medium-high heat until it reaches frying temperature and shimmers easily.
Lay {malsouka_pastry} flat on a work surface, place the filling in the center, make a well, and crack {egg} into it. Fold tightly into triangles so the yolk stays centered and enclosed.
Slide the filled brik into the hot {olive_oil} one at a time without crowding the pan. Fry briefly, spooning hot oil over the top, until the pastry is deeply golden and crisp and the egg white is just set while the yolk stays runny.
Drain the brik briefly, finish with a squeeze of {lemon}, and serve at once while the pastry is crisp and the yolk is molten.