Tunisian Brik Style Eggs Food
TUNISIAN BRIK-STYLE EGGS
I found this as part of an email from Cooking Light. CL got it from MyRecipes.com. Share, share, share! I am posting it as I found it. You can purchase harissa. I, personally, would leave out the cilantro because I hate the stuff and sub parsley instead.
Provided by Elmotoo
Categories Breakfast
Time 54m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To prepare harissa, place caraway and cumin seeds in a small skillet over medium-high heat; cook 1 minute, stirring frequently. Place seed mixture, ancho chile pepper, and next 4 ingredients (through garlic) in a blender; process until smooth.
- To prepare brik, place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 10 minutes or until just tender. Drain.
- Preheat oven to 450°.
- Heat oil in a large nonstick skillet over medium-high heat; swirl to coat. Add potatoes, turmeric, salt, and ground red pepper (if desired); sauté 6 minutes or until edges are crisp. Add parsley and green onions; cook 2 minutes, stirring frequently. Remove from heat; cool 5 minutes.
- Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Fold sheet in half like a book. Coat bottom third of phyllo with cooking spray (narrow end should be facing you). Fold bottom third up. Arrange 1/4 of the potatoes in a circle in center of the bottom (folded) third of the phyllo, creating a nest for the egg. Crack 1 egg into center of potatoes. Sprinkle 1/4 of feta over egg. Sprinkle with black pepper. Fold top third of phyllo over egg, potatoes, and cheese, folding in sides to form a packet.
- Place packet on a baking sheet coated with cooking spray. Repeat with remaining phyllo, potatoes, eggs, cheese, and black pepper.
- Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Brush phyllo packets with egg white mixture. Bake at 450° for 9 minutes or until golden brown and crisp.
- Spoon harissa evenly over brik, and sprinkle with cilantro.
Nutrition Facts : Calories 287, Fat 12.6, SaturatedFat 5, Cholesterol 202.7, Sodium 862.6, Carbohydrate 30.3, Fiber 2.8, Sugar 2.5, Protein 13.4
TUNISIAN BRIK
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place potato in salted water to cover, bring to a boil and cook until tender. Drain, and mash with olive oil.
- Heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
- Place spring-roll wrapper on saucer. Place 3 tablespoons of mashed potatoes in middle, flattening the center to make a well. Dab it with 1/4 teaspoon harissa if desired. Sprinkle with some capers and parsley.
- Break an egg into the center. Taking care so that none of the egg seeps out, fold over one point of the spring-roll wrapper to meet the opposite point, to make a triangle.
- Gently slip the filled brik off the saucer and into the hot oil. Cook a minute or so, until golden on the underside, turn over and cook about another minute. Remove from the oil with a spatula, and drain briefly on absorbent paper. Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 1 gram, TransFat 0 grams
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