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.
Tunisian Brik-Style Eggs
wonderwab Posted: 10/13/12
HappyVintner Posted: 09/30/12
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.
CookinMcGuires Posted: 10/07/12
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.
SkinnyJeans5 Posted: 06/19/14
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.