🥟 Brik à l'œuf (Tunisian egg brik)
Brik à l'œuf is a Tunisian street snack: a sheet of paper-thin malsouka pastry wrapped around a whole egg, flaked tuna, capers and parsley, folded into a triangle and deep-fried until crisp. The trick is to keep the yolk runny inside the shattering shell. It is eaten by hand, straight from the pan, with a squeeze of lemon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 sheets brick (malsouka) pastry
- 4 eggs
- 120 g canned tuna, drained and flaked
- 1 tbsp capers, chopped
- 2 tbsp chopped parsley
- 1 small onion, finely chopped (optional)
- Vegetable oil for frying, salt and pepper
- 1 lemon, in wedges
Method
- Mix the tuna, capers, parsley and onion and season with salt and pepper.
- Heat 2–3 cm of oil in a wide pan to about 180 °C.
- Lay a pastry sheet on a plate, put a quarter of the filling in the centre, make a well and crack an egg into it.
- Fold the sheet in half over the filling to form a half-moon or triangle and slide it carefully into the oil.
- Fry for 1–2 minutes per side until golden and crisp but the yolk is still soft; drain on paper towels and serve with lemon.
How to make it lighter
- Drain the brik well on paper towels and eat it hot — it absorbs less oil than a pastry left to stand.
- For a lighter version, brush the folded brik with oil and bake at 200 °C for 10–12 minutes.
- Use tuna in water rather than in oil, and serve with a salad of tomato and cucumber.
History
Brik is closely tied to Tunisia, where thin malsouka sheets are made for many savoury pastries; similar filled pastries exist across North Africa. The name is often linked to the Turkish börek, a reminder of the Ottoman period. Today brik à l'œuf is eaten year-round and is especially popular during Ramadan, when it is a classic at the iftar table.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →