Serious Eats: Recipes
Sunday Brunch: Brik-inspired Eggs
Blue Eggs and Yellow Tomatoes is a book so gorgeous I hesitated to trust its recipes, but once I turned my attention from the photos to the food, I realized it all sounded pretty great—down-home cooking, either straightforward, lightened up, or given a dose of international flavor. These brik-inspired eggs with potatoes, feta, and harissa have been the biggest hit so far and could move from brunch to supper with ease.
The recipe cleverly uses the flavors of the Tunisian egg brik, an egg-filled pastry pocket, as a jumping-off point, but avoids the complications and calories that come with pastry. If you're nervous about getting the fried eggs right, you could use these same elements in a frittata or simply fold them into scrambled eggs.
This skillet was supposed to serve four, but we two adults and one baby polished it off easily. Perhaps with some roasted chickpeas and a big green salad it would do for four.