Brick à L'Oeuf

Brick à L'Oeuf

When we eat in a North African restaurant in Paris, we would usually start off with a Brick à l'Oeuf. The brick is pretty similar to our Popiah skin. And in it you usually just have an egg with a few coriander leaves or you could also add a bit of tinned Tuna, onions, lemon juice and parsley. At the Club Med in Tunisia, the bricks we had also contained some mashed potatoes and minced beef so basically you can fill it with whatever you want as long as it can be cooked quickly.

Olive or Vegetable Oil for frying

Approx. 20cm round or square Brick or Spring Roll Skin

Fresh Egg

Mashed Potato (optional)

Minced cooked Chicken, Beef, Tuna or Mutton (optional)

Coriander Leaves or Parsley

Salt and Pepper

Lemon Juice

Heat up some Olive or Vegetable Oil in a frying pan.

Put a sheet of the brick on a flat plate. If using the mashed potatoes, meat etc, place a bit in the middle of the brick. Break an egg on top of it, or if you want it to hold better, make a hole in the mashed potatoes for the egg. Add salt, pepper and the herbs.

Fold over the other half of the sheet. You should have a crescent-shaped parcel if using a round brick.

Slide the brick gently into the hot oil holding on tightly to both sides of the folded brick (and turning up the corners a little to prevent the egg white from slipping out). There is no need to seal the brick as it will automatically seal itself once it's in the hot oil. Using a pair of tongs, turn the brick over to the other side when the egg starts to be cooked. Do not overcook if you do not want a hard yolk. It should still be runny when you start slicing into the brick. Brick is a light golden brown in colour.

Serve hot with some lemon juice squeezed over it.