Brunch

Egg Brik

Name: Egg Brik
Total time: 25 min
Yield: 2 servings (2 briks)
Ingredients: 2 sheets Phyllo dough; 2 Egg; 100 g (1 small can) Tuna; 1 handful Parsley; 1 tbsp Capers; 1 Lemon; 500 ml (for frying) Neutral oil; 1 pinch Salt; 1 pinch Pepper

Preparation time: 25 min
Servings: 2 servings (2 briks)

Ingredients

2 servings (2 briks)

Phyllo dough — to buy2 sheets
Egg — to buy2
Tuna — to buy100 g (1 small can)
Parsley — to buy1 handful
Capers — to buy1 tbsp
Lemon — to buy1
Neutral oil — to buy500 ml (for frying)
Salt — to buy1 pinch
Pepper — to buy1 pinch

Preparation

Drain the canned tuna well and flake it into a bowl with the chopped parsley, capers and a grind of pepper.
Lay out a sheet of filo pastry (if you can't find brick/malsouka pastry, filo works very well) on the counter, and brush it lightly with oil.
Place half the tuna filling on one quarter of the sheet, and make a small well in the center with the back of a spoon.
Crack a whole egg into the well without breaking the yolk, and season lightly with salt and pepper.
Immediately fold the sheet into a triangle (like a turnover), pressing the edges firmly to seal the filling in and stop the egg from leaking out during cooking.
Heat a generous amount of neutral oil in a deep pan (about 2 cm deep), over medium-high heat.
Carefully slide the briks in and fry for 1 to 2 minutes per side, until golden and crisp — the yolk should stay runny inside, that's the whole art of a good brik.
Drain on paper towel for a few seconds and serve immediately with a lemon wedge, before the yolk sets.