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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Tunisian Brik-Style Eggs

Cooking Light OCTOBER 2012

  • Yield: Serves 4 (serving size: 1 phyllo packet, 3 tablespoons harissa, and 1 tablespoon cilantro)
  • Hands-on:45 Minutes
  • Total:55 Minutes

Ingredients

  • Harissa:
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ancho chile pepper
  • 3/4 cup chopped bottled roasted red bell peppers
  • 2 tablespoons water
  • 1/2 teaspoon sugar
  • 1 garlic clove, crushed
  • Brik:
  • 2 cups (1-inch) cubed Yukon gold potato (about 12 ounces)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper (optional)
  • 1/4 cup chopped fresh parsley
  • 1/3 cup thinly sliced green onions
  • 4 (13 x 18-inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 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

Preparation

1. 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.

2. 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.

3. Preheat oven to 450°.

4. 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.

5. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 12.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.5g
  • Protein: 13.1g
  • Carbohydrate: 29.2g
  • Fiber: 3.6g
  • Cholesterol: 224mg
  • Iron: 3.3mg
  • Sodium: 612mg
  • Calcium: 135mg
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Tunisian Brik-Style Eggs recipe

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