Crisp Pastry filled with a Poached Egg

Brik à l’Oeuf

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

The first bite of these golden, flaky gossamer-thin layers of filo pastry yields a burst of runny egg yolk. The contrast of the rich soft egg, the crisp pastry and the fiery dipping sauce is a sensual treat. Brik is sold on the street throughout the Middle East, but especially in Tunisia. It can contain a variety of fillings: spicy chopped lamb or brains, fillets of anchovy or chunks of tuna, for example.

Brik is eaten as a first course or snack, but makes a delicious supper or brun