Egg bricks | Inspiration du Maghreb

Egg bricks | Inspiration du Maghreb

And hello everyone! Today we’d like to introduce you to a recipe from North Africa: egg bricks. This dish comes from the Berbers, a nomadic people who once used brick pastry to cook food quickly on their travels. This dish then spread throughout the Maghreb, varying slightly from one country to another.

It’s an easy recipe to make, with several variations. They can be cooked in oil, but some people prefer to bake them in the oven, as it’s a little less greasy. For the first time, fry them as we do, in oil.

Bourek annabi, also known as brika, is an Algerian specialty from the town of Annaba. This is a savory starter made with brik leaf, stuffed with mashed potatoes and a mixture of minced meat, onions, cheese and parsley. It is easily recognizable by its square fold and thicker texture. For my part, I always make them without meat and like to add egg, tuna and capers, but also with 3 cheeses (I’m not French for nothing). You won’t find this recipe in North Africa, but for those with a sweet tooth, it’s a great aperitif.



✖️ Preparation time | 30 minutes

✖️ Cooking time | 10 minutes

✖️ Quantities: 2 persons




1 large frying pan






  • 8 sheets of brick pastry
  • 2 large boiled potatoes
  • 4 eggs
  • 1 large onion
  • 8 cases chopped flat-leaf parsley
  • Salt & Pepper
  • Frying oil
  • 1 Yellow lemon





  1. Slice the potatoes and onion into rings.
  2. Prepare your parsley ready to serve
  3. Heat your frying pan gently with a little frying oil (the brigs still need to cook).
  4. On a work surface, place 2 sheets of brick pastry one on top of the other and place 1/2 potato in the center.
  5. Add 1/4 of the onion, season with salt and pepper, and 2 tablespoons of parsley.
  6. Close your brick pastry in a half-moon shape and moisten the edges so that they stick together.
  7. Repeat the operation to obtain 4 bricks.


Brick baking

  1. Dip the bricks one by one into the frying pan, cooking for 2-3 minutes on each side until golden brown.
  2. At the end of cooking, blot the bricks on kitchen paper to remove excess oil. I sponge really well on top and underneath 2 or 3 times to remove as much oil as possible.
  3. Serve with a side salad.



For the tuna, egg and caper bricks, it’s exactly the same principle.

  1. In a salad bowl, take a can of tuna, add 2 hard-boiled eggs and mix, adding capers to taste and pepper.
  2. Place your mixture in the center of the brick and fold into a square.
  3. Be careful, too hot an oil can break your bricks. The mixture can then spill into your pan, and it’s hard to catch up when you’re not used to it. Gently heat the oil to maximum thermostat 4. Don’t put all your bricks in at the same time, but slide them gently in two at a time, from the side of the pan.
  4. Once they start to brown on the side and the brick is seared, push the brick to the middle of the pan to cook the rest.
  5. Last but not least, your last bricks will be more colorful than your first ones, because the coloring comes above all from the cleanliness of the oil! 🙂



Before you leave, don’t forget to take a look at all our other French and foreign recipes.




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