Brik a L’oeuf

Name: Brik a L’oeuf
Yield: Makes Four
Cuisine: North African
Ingredients: hot sauce, such as zchug, harissa or Tabasco, to serve; 30–45 ml/2–3 tbsp chopped fresh parsley or coriander (cilantro), or a mixture of both; 1 onion, finely chopped; 90–115 g/3½–4 oz can tuna, well drained; vegetable oil, for deep-frying; a pinch of chopped fresh chilli (optional); 4 filo pastry sheets; 4 eggs

Preparation info

Makes
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

These traditionally North African pastries are sold in the marketplaces of Israel. Men balancing full trays of briks negotiate the crowds in a bid to sell their crispy pastries before the market closes for the long afternoon siesta. Traditionally, briks are made with a thin pastry called warka but filo pastry is much easier.

Ingredients

1 onion, finely chopped
30–45 ml/2–3 tbsp chopped fresh parsley or coriander (

Pastry
Starter
Pescatarian

Method

In a bowl, combine the onion, herbs and chilli, if using. Lay a sheet of pastry on some baking parchment. Put one quarter of the onion mixture at one corner, then add one quarter of the tuna.
Preheat t