Ingredients (2 people)

2 potatoes, 1 onion, fresh parsley, salt, black pepper, 4 sheets of brik pastry, 4 eggs, extra virgin olive oil, sweet paprika (optional)



Step 1. Cook the potatoes. Remove the skin and mash them. Let cool.

Step 2. Finely chop the onion. In a pan, fry the onion with a spoonful of olive oil.

Step 3. Mix the onion with the mashed potato. Add a little fresh parsley (to taste), a pinch of salt and black pepper.

Step 4. Lay the brik dough flat and cut with the help of scissors or paste cutters. You can give it a square or round shape.

Step 5. In each piece of dough, put a small amount of filling and make a hole in the center.

Step 6. Break the egg in the center of each brik.

Step 7. Seal the sheets of brik using a little water.

Step 8. Fry the briks in a pan with olive oil for 2 or 3 minutes on each side until golden brown. Fry them one at a time so that the oil does not cool... and, once browned, place them on a paper towel to remove the excess oil.

Step 9. Plate. In many Tunisian houses, sweet paprika is sprinkled on top.


CHEF'S TIP: The important thing is that the egg yolk is liquid so that the filling is juicier.