4 (13 x 18-inch) sheets frozen phyllo dough, thawed
4 large eggs, chilled
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper
1 large egg white
1 teaspoon water
1/4 cup chopped fresh cilantro
How to Make It
To prepare harissa, place caraway and cumin seeds in a small skillet over medium-high heat; cook 1 minute, stirring frequently. Place seed mixture, ancho chile pepper, and next 4 ingredients (through garlic) in a blender; process until smooth.
To prepare brik, place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 10 minutes or until just tender. Drain.
Preheat oven to 450°.
Heat oil in a large nonstick skillet over medium-high heat; swirl to coat. Add potatoes, turmeric, salt, and ground red pepper (if desired); sauté 6 minutes or until edges are crisp. Add parsley and green onions; cook 2 minutes, stirring frequently. Remove from heat; cool 5 minutes.
Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Fold sheet in half like a book. Coat bottom third of phyllo with cooking spray (narrow end should be facing you). Fold bottom third up. Arrange 1/4 of the potatoes in a circle in center of the bottom (folded) third of the phyllo, creating a nest for the egg. Crack 1 egg into center of potatoes. Sprinkle 1/4 of feta over egg. Sprinkle with black pepper. Fold top third of phyllo over egg, potatoes, and cheese, folding in sides to form a packet. Place packet on a baking sheet coated with cooking spray. Repeat with remaining phyllo, potatoes, eggs, cheese, and black pepper. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Brush phyllo packets with egg white mixture. Bake at 450° for 9 minutes or until golden brown and crisp. Spoon harissa evenly over brik, and sprinkle with cilantro.
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This was outstanding. However, I did not make the sauce on top.
To make it easier. I folded two sheets of phyllo into a square that would hold the potato and egg. Then I folded another and placed it over the top, brushed it with egg and put in the oven. My husband thought it was delicious. The runny egg with the crispy phyllo and a bite of potato was wonderful.
Slightly labor intensive (usual for working with phyllo), but delicious enough to make up for it. I love garlic, so I added extra to the Harissa, but the garlic was a bit too much. Besides that, the harissa was delicious!
Also, I cooked them for only 8 minutes, and this was actually too long- the egg yolk was solid, not slightly runny like pictured.
These were pretty fun. I served them for a breakfast with friends, and everyone enjoyed them. I skipped making the sauce, and just used hot sauce we had...but would try the sauce next time. Will definitely make again.
This recipe grows on you as you get further into eating the dish, especially once you reach the egg. I wouldn't make it all the time, but for something a little different now and then (like when you happen to have extra phyllo around) it's very good. You have to like turmeric though in the first place (I do). Made the recipe as written, but next I would omit the sugar from the harissa. The roasted red peppers are already sweet enough in my opinion, but if you find turmeric pretty bitter, maybe you would like the sugar in the harissa to balance everything out.
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