Brick à l’oeuf
Serves : 4 celebrities
Preparation : 20 minutes
Cooking : 5 minutes
Ingredients
-
4 leaves of brick
-
4 eggs
-
1 onion small
-
8 branches of parsley
-
1 lemon
-
1/2 tsp of black pepper
-
salt
- For frying
-
1 dl of olive oil
- Kitchen utensils
-
chef's knife
Instructions
Peel the onion and chop it along with the washed and trimmed parsley.
Cook everything in a little salted water.
Drain and season with ground black pepper.
Take the sheets of brick pastry one by one and place them on a plate as you go.
Place a small amount of filling in the center of each wrapper and crack a raw egg on top. Gently
fold the wrapper over itself.
Heat the oil in the pan.
Place the plate with the brick pastries next to the pan.
Slide each brick pastry into the very hot oil.
Flip them over to brown the other side.
Serve these Tunisian-style bricks piping hot, with lemon slices.
Notes
When preparing the filling, add boiled potatoes and spinach, and substitute mint for parsley.