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Crispy Tunisian Sephardic Brik Egg Pastry Easy One-Pan Recipe

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A quick and easy one-pan recipe for crispy, tender Tunisian Sephardic brik egg pastry with a runny yolk inside, perfect for breakfast or a snack.

Ingredients

Scale
  • Brik or phyllo pastry sheets
  • Large eggs, fresh and room temperature
  • 2 tablespoons extra virgin olive oil
  • Fresh parsley, chopped finely (optional)
  • Salt and pepper to taste
  • Lemon wedges for serving
  • Optional: harissa or chili flakes for spice

Instructions

  1. Chop parsley finely, crack eggs into small bowls, and have your brik or phyllo sheets ready on a clean surface. If using phyllo, keep the sheets covered with a damp towel to prevent drying out.
  2. Place your skillet over medium heat and add about 2 tablespoons (30 ml) of olive oil. The oil should shimmer but not smoke.
  3. Lay one brik or phyllo sheet flat in the pan. If using phyllo, fold it into quarters for sturdiness.
  4. Carefully pour one egg onto the center of the pastry, keeping the yolk intact. Season with salt and pepper.
  5. Fold the pastry over the egg to create a triangle or square envelope, pressing the edges gently to seal.
  6. Cook undisturbed until the bottom is golden brown and crispy, about 4-5 minutes.
  7. Using a spatula, gently flip the brik and cook the other side until equally crisp, about 2-3 minutes. Adjust heat if pastry browns too fast.
  8. Slide the brik onto a plate, sprinkle with fresh parsley, and add a squeeze of lemon. Serve immediately.

Notes

Keep the pan at medium heat to avoid burning the pastry. Cover the pan briefly if you want a runnier yolk. Use a thin layer of oil to prevent greasiness. If baking, cook at 375°F (190°C) for 10-12 minutes. Leftovers should be reheated in a skillet to maintain crispiness.

Nutrition

Keywords: brik, Tunisian pastry, Sephardic recipe, egg pastry, crispy snack, one-pan recipe, phyllo pastry, breakfast, easy recipe

Find it online: https://sweetstirring.com/crispy-tunisian-sephardic-brik-egg-pastry-easy-one-pan-recipe/