Brik a l'oeuf

Method

Fry the diced onion in 1 tablespoon of oil until softened, then stir in the harissa paste and cook for 1 minute; remove from heat and mix in the parsley and mint. Lay out a brik sheet and place a spoonful of the harissa mixture in the centre, then carefully crack an egg onto the mixture. Fold the pastry into a triangle, pressing the edges firmly to seal, ensuring the egg stays contained. Heat the vegetable oil in a deep pan to 180°C and carefully slide each brik into the hot oil, frying for 2-3 minutes until golden and crispy on both sides. Drain on kitchen paper and serve immediately while hot and crackling, with the egg yolk still runny inside.