How to get a crispy golden brik, with a perfectly half-cooked egg inside ? The egg is too big, it slips out… patatra.
Call me silly, but I was thinking that whenever I was seeing the news about Tunisia’s riot and the Ben Ali’s sudden relocation. Oh that doesn’t help, but takes nothing from the Tunisians.
For those who don’t know, the brik a l’oeuf (egg brik) is what you eat in Tunisia, in the morning. That’s also what you eat there in the afternoon. And that’s how you enjoy the evenings there… Well I could eat some all day, so it’s possible the street stall was operating 24/24 only for the addicts. I’m sure there are others. Hi ! You know who you are.
Suddenly, I had the illumination in the grocery store. Quail eggs !!! Let’s go !
Tuna in oil.
Fried onions, harissa (I’m only half crazy, it’s half tomato… but it’s half a serving here), parsley…
Brik. Not real brik ? That’s what I get.
Actually, the eggs are so tiny… I squeezed the first one too strong, it jumped directly into the oil. I got a fried egg into the bargain. I could put 2 eggs per brik.
I pan-fried them. That’s not pro, but great for home-made briks.
Edit (that would be obvious) :
To make a brik, take a sheet (oil it if it is a hard type not-the-real-stuff), fill the center with tuna, onion, parsley, sauce and finish by breaking an egg in it. Fold in 2, lay one side on a bath of hot oil. Push with a spatula to close it well. Turn it. Take it out.
No photo as that goes very quickly.
Third. Did I progress ? They were all delicious.
Serve with celery. It’s fresh and crunchy. Perfect to balance the fried hotness.