Brick A L’oeuf from home…


You all know that I love my fathers cooking… When growing up though there was one specific dish that I really enjoyed! (obviouslyyy more than just one, but this was something we ate very rarely) Brick A L’oeuf brings back tons of memories, somehow my aunt is in all of these memories. Particularly one memory where my aunt had laid out all the brick sheets, and our housekeeper seemed to think it was wax paper and threw them all into the trash can… Yea my aunt was not very pleased… Either way that is besides the point. Today I want to share with you all a very simple dish that is super yummy! The combo might seem strange to you, but trust me, it’s delish!

– Brick sheets (filo dough)
– Onion
– Tuna
– Capers
– Egg
– Lemon
– Harissa
– Vegetable oil (for frying)

brick1– In a bowl mix the tuna with some chopped up onions and chopped capers. Then open up the brick sheets. In the middle of the sheet place some of the tuna salad. Crack an egg (don’t let it break) into the center of the brick on top of the tuna.
– Fold it closed, I always do it halfway so you get half a circle.

Then put it into a deep frying pan. Flip it when it has browned a little. And then take it out!
I always put some harissa with lemon juice on my plate to eat the brick with. Yum!

Hope you all liked this simple and typically Tunesian dish. Let me know what you think!
Bon Ap!


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