Brik à l'Oeuf
A whole egg wrapped in malsouka with tuna, potato and capers, fried so the yolk is still loose. Eaten fast, over a plate.
Serves 4 · 30 min
Per portion (184 g)
| Calories | 576 kcal |
|---|---|
| Protein | 21.9 g |
| Carbohydrates | 21.7 g |
| Fat | 44.1 g |
| Saturated fat | 6.8 g |
| Sugars | 1.7 g |
| Fibre | 2 g |
| Sodium | 1105.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 4 brik pastry sheets
- 4 eggs
- 160 g, drained canned tuna
- 1, boiled and mashed potato
- 1 mgharfa kbira capers
- a handful parsley
- 1/2, finely chopped onion
- for frying oil
Method
- Mix the mashed potato with the tuna, onion, capers and parsley.
- Lay a sheet of malsouka and spoon the filling to one side, making a hollow.
- Crack an egg into the hollow and fold the pastry over into a triangle.
- Slide into hot oil and fry each side briefly until crisp and golden.
- Drain and eat immediately, while the yolk is still soft.