Tunisian Egg Brik with Potato, Capers and Harissa
Inspired by techniques from NYT Cooking.
Crisp fried pastry parcels hide a soft potato filling with a whole egg inside, finished with a sharp hit of capers and parsley.
Always check the labels of the products you use.
Method
- 1
Mash. Boil the diced potato in salted water until tender, drain and mash with 1 tbsp olive oil.
- 2
Heat. Heat the frying oil in a deep pan to 175°C.
- 3
Fill. Lay a wrapper on a saucer, spoon 3 tbsp mashed potato into the centre and press a hollow in it, then dab with harissa if using and scatter over the capers and parsley.
- 4
Crack. Crack an egg into the hollow, fold one corner of the wrapper over to the opposite corner to enclose the filling and egg in a triangle, and press the edges to seal.
- 5
Fry. Slide the parcel into the oil away from you and fry for about 1 minute until golden underneath, then flip and fry for about 1 minute more, longer if a set yolk is wanted.
- 6
Repeat. Lift out, drain briefly, then make the remaining parcels one at a time.
- 7
Serve. Serve hot with lemon wedges.
Storage
Best eaten straight from the pan while hot and crisp; not suitable for keeping or reheating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan
- potato masher
- deep 25 cm frying pan
- digital thermometer
- saucer
- wide fish slice
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 235 kcal |
| Protein | 8.9 g |
| Carbohydrate | 18.4 g |
| of which sugars | 0.9 g |
| of which free sugars | 0 g |
| Fat | 14.1 g |
| of which saturates | 2.4 g |
| Fibre | 1.6 g |
| Salt | 0.99 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
