Brik a L’oeuf

This Brik a L’oeuf  is quick and simple to make, and makes a perfect light evening meal. 

Brik a L'oeuf

Brik a L’oeuf

Serves 1 | Prep 10 mins | Cook 10 mins |



  • Vegetable oil, for deep-frying
  • 2 sheets of filo pastry
  • 2-3 cherry tomatoes, chopped
  • A few thin slivers of red or white onion
  • 1-2 sprigs of fresh coriander, chopped
  • 1 free-range egg
  • A pinch of dried chilli flakes
  • Salt and freshly ground black pepper


  1. Heat some oil in an electric deep-fat fryer or in a deep frying pan to a temperature of 170°C (or until a small piece of bread browns within about 30 seconds in the hot oil).
  2. Meanwhile, lay 1 sheet of filo pastry on the work surface and scatter the tomatoes, onion and coriander into the middle of the filo, making a slight well in the centre of the vegetables. Crack the egg into the well, season with the chilli flakes, if using, and a little salt and freshly ground black pepper. Fold the filo up over the egg, tucking in the ends and sticking them together with a little brush of cold water. You should be left with a small pasty-size parcel.
  3. Place the parcel on the other sheet of filo and wrap it up again to give you a double layer of filo around the filling, sticking the edges together once again with a little water.
  4. Once the oil is hot enough, lower the filo parcel into the hot oil and deep-fry for around 5 minutes or until deep golden and crisp. After this time the egg should be lightly set with an oozing yolk.
  5. Remove the filo parcel using a slotted spoon and drain on kitchen paper. This Brik a L’oeuf pasty is best eaten immediately whilst piping hot and crispy. It needs no accompaniment.