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Recipe: Brik a l’oeuf with Chickpeas and Harissa

April 18, 2017

We’re excited to give you a sneak peak into our Book of the Week ‘Masterchef Street Food of the World’ with this exclusive, delicious recipe!

Not only does this splendid cookbook tantalise the taste buds, it opens up a new whole world of adventurous eating from around the globe. It takes us on a culinary tour, as it celebrates what is the biggest recent food movement: street food. From hipster food trucks, to night markets, to food festivals, street food is the most exciting trend in food right now – and yet it’s not a fad. In fact, street food has been around for centuries, and that’s what this book celebrates.

With this cookbook, we can bring the world of street food right into our own kitchens. Many of the recipes are easy to put together, some of them are more intricate, and each one, accompanied by a mouth-watering photograph, gives us instant hunger pangs.

If you want to find out why we loved it so much, click here to read out full review!

Brik a l’oeuf with Chickpeas and Harissa

This Tunisian crisp fried parcel is packed with flavours, and fits the bill perfectly as an indulgent, solo-eating, speedy street food snack. I’ve included my favourite recipe for homemade harissa, as the complex flavours surpass the ready made stuff, and it’s a really useful thing to have lurking in your fridge.



30 x 50cm sheet of filo pastry

50g cooked chickpeas

BRIC.A.L.OEUF0263 11 large egg

1 tablespoon chopped coriander

5g butter, melted

salt and freshly ground black pepper

a wedge of lemon, to serve


for the harissa

1 large red pepper

200g medium-hot fresh red chillies, roughly chopped

4 garlic cloves, chopped

6 tablespoons olive oil

3 heaped teaspoons caraway seeds, roughly ground

3 heaped teaspoons cumin seeds, roughly ground

1 tablespoon tomato puree

1 tablespoon red wine vinegar

2 tablespoons smoked paprika


For the harissa, blacken the skin of the red pepper: the easiest way to do this is to hold it over a gas flame using long-handled tongs, turning until crisp and black all over. You can also do it under a really hot grill, turning frequently. Put the blackened pepper into a bowl, cover tightly with cling film and allow to cool.

9781472909169-minOnce cool enough to handle, peel and deseed the pepper, then roughly chop the flesh, placing it in a food processor as you go. Add the chillies, garlic, oil, caraway, cumin, tomato puree, red wine vinegar and paprika and a generous seasoning of salt and pepper. Process until really smooth before scraping into a bowl. The harissa will keep for 2 weeks or more in the fridge with a layer of cling film pressed to the surface to keep the air out, and it freezes brilliantly too.

To make the brik, preheat the oil in a deep fat fryer to 180°C/350°F.

Lay the sheet of filo on the worktop and spread a dollop of harissa in the centre. Sprinkle on the chickpeas in a rough ring of about 9–10cm diameter and crack the egg into the middle (the chickpeas create a sort of wall, stopping the egg from running all over the place). Sprinkle over the coriander and season with a little salt and pepper. Fold one side of the pastry over the egg, followed by the opposite side, so the filling is completely covered, then fold over the bottom edge, brush with the melted butter, and fold the top down to create a neat parcel.

Carefully add to the hot oil, fold-side-down first to seal it, and fry for about 4 minutes, turning over halfway through. If you like your egg yolk a little more set, increase the cooking time by a minute. Drain briefly on kitchen paper before squeezing over a little lemon juice and tucking in while still piping hot.

Grab a copy here, find out why we loved Masterchef Street Food so much, or check out exclusive recipes for Papdi Chaat, and Polpette!



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