Tunisian Egg Briks

Ingredients

• 4 eggs
• 4 phyllo pastry sheets
• 1 (320 g) can tuna in vegetable oil, drained
• 3/4 cup parmesan cheese
• 3/4 cup mashed potatoes (optional)
• 4 teaspoons harissa
• 4 tablespoons flat leaf parsley
• 2 lemons
• 3 cups oil (for frying)

Directions

1. 1

   Directions are given per brik.

2. 2

   Place the filo sheet on a work surface. Filo is rectangular. Either cut it to make a square, or fold the filo so you work with a single layer sheet.

3. 3

   Using only the top half of the filo sheet, spoon 1 tablespoonful of tuna onto the filo. Sprinkle 1/4 the amount of parmesan onto the tuna. (If using mashed potato, put 1/4 of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.

4. 4

   Now, crack open an egg, and drop it on this mixture in a way that the mixture won't let the egg white run out easily. The mixture should surround the egg.

5. 5

   Fold the bottom half of the filo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the center of the brik; it will resemble an envelope.

6. 6

   Slip this brik into hot oil. Fry 30 seconds on one side, or until the filo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the color is golden brown.

7. 7

   Continue with the other briks.

8. 8

   Serve with lemon wedges to squeeze into every bite, salad and tomato.