NORTH AFRICAN - BRIQ A L`OEUF

I remember having this unforgettable snack in Morocco.  It is one of those dishes that you never forget, certain smells, or memories take you back. I thought it would be fun to have as a relaxed dinner with the family.  The children loved it, as did the adults.  They are quite rich and tend to be quite big, although to make them smaller, simply reduce the filling.

The aim is to serve the egg yolk still runny, but the remainder of the egg cooked!!

BRIQ A L`OEUF - POTATO AND EGG FILO PIES

1 kg potatoes, peeled and cubed
3 tablespoons olive oil
4 garlic cloves, finely chopped
1 teaspoon paprika
1/4 teaspoon red pepper flakes (optional for children)
1/2 teaspoon ground black pepper
12 black olives, roughly chopped
2 handfuls chopped coriander
salt to taste
6 filo pastry dough sheets
6 small free range eggs
oil for shallow frying
wedges of lemon, for serving
harissa - chilli sauce, for serving

Place the potatoes in a saucepan of boiling water and simmer until soft, then drain off most of the water, leaving a little to moisten the mashed potato, and mash until smooth.
Heat the oil in a fry pan, when hot add the garlic, fry until golden, and then add the paprika, red pepper flakes, and black pepper.  Stir into the mashed potato along with the chopped black olives, coriander and salt.  Divide the potato between the filo pastry sheets, placing some in the middle of each sheet. 

Then make a well in the middle of the potato, carefully break the egg into the well and fold the pastry dough like a package by folding in the sides and then folding the ends under the package, so that the thickest pastry dough is on the opposite side to the egg.  Moisten the edges of the pastry dough to seal the package.  In a frying pan, heat 1 cm of oil.  When hot, place the wraps in the oil,  and fry on both sides for 2 minutes until quite brown.  Remove from the pan and drain on a paper towel.

Serve with the harissa (if using) and lemon wedges...incredible!