Tunisian
Brik à l’œuf
A crisp Tunisian malsouka pastry folded around tuna, potato, parsley, capers, and a whole egg, fried until golden while the yolk stays soft. Serve it immediately with lemon wedges and a little harissa on the side.
Watch it madeمطبخ الأكلات التونسية · 3:33
Ingredients
- Malsouka or brik pastry sheets2 large sheets
- Eggs2 large
- Potato, boiled and mashed1 small
- Canned tuna in olive oil, drained90g
- Flat-leaf parsley, finely chopped2 tbsp
- Capers, rinsed and chopped1 tbsp
- Small onion, very finely chopped2 tbsp
- Harissa1 tsp, optional
- Ground black pepper1/4 tsp
- Fine saltto taste
- Vegetable oil, for fryingabout 2 cups
- Lemon1, cut into wedges
Method
- Mix the mashed potato with the tuna, parsley, capers, onion, harissa if using, black pepper, and a small pinch of salt.
- Heat 2–3 cm of vegetable oil in a wide frying pan over medium-high heat until shimmering, about 175°C if using a thermometer.
- Lay one sheet of malsouka on a shallow plate or tray, keeping the remaining sheet covered so it does not dry out.
- Spoon half of the tuna-potato mixture onto the lower half of the pastry and shape it into a ring or nest to hold the egg.
- Crack one egg into the center of the filling, then fold the pastry over into a half-moon, pressing the edges gently to seal.
- Carefully slide the brik into the hot oil and fry for 1–2 minutes, spooning hot oil over the top to set the egg and crisp the pastry.
- Turn gently and fry for another 30–60 seconds, until deeply golden and crisp while the yolk is still soft.
- Lift out with a slotted spatula and drain briefly on paper towels, then repeat with the second brik.
- Serve at once with lemon wedges, eating from the pointed edge so the yolk runs into the filling.
Common questions
Can I substitute brik pastry or malsouka if I can’t find it?
Yes—use very thin spring roll wrappers or filo in a pinch, but the texture changes. Keep filo doubled and brush lightly with oil. Avoid thick pastry, which won’t crisp fast enough and may leak.
How long does brik à l’œuf take to cook properly?
The filling takes just a few minutes to assemble. Fry each brik 1–2 minutes on the first side, then 30–60 seconds on the second, until the outside is crisp and the yolk is still soft.
What are the most common mistakes when making brik?
Overfilling, using pastry that’s too dry, and oil that’s not hot enough are the big ones. Also avoid wet fillings and aggressive flipping; both can cause tearing and oil absorption.
Can I store leftover brik or make it ahead?
Brik is best fried and eaten immediately. You can mix the tuna-potato filling a few hours ahead and chill it, but don’t assemble with the egg in advance. Leftover fried brik loses its crispness quickly.
How should I serve brik à l’œuf?
Serve immediately with lemon wedges for squeezing over the top. It’s great as a starter or light lunch with a simple salad, olives, and extra harissa on the side for heat.