Brik à l'Oeuf (Tunisian Egg and Tuna Pastry)

About This Recipe

Brik à l'oeuf is one of the most thrillingly constructed street foods in North African cooking and, many would argue, the world. The technique requires considerable confidence: a thin, almost translucent malsouka (or filo) pastry sheet is laid flat, filled in one corner with tuna, capers, harissa and parsley, then a raw whole egg is cracked directly onto the filling. The pastry is folded quickly into a half-moon, sealed with the egg partially contained, then slid immediately into hot oil. The challenge is to fry the brik until the pastry is shatteringly crispy and the egg is barely cooked — white just set, yolk completely liquid. Eating requires commitment: bite the corner, let the egg flow, eat the whole thing in two bites or face hot yolk on your shirt.

Ingredients

Serves 4

• 4 sheetsmalsouka or filo pastry(large sheets (30cm diameter))
• 4eggs(very fresh — one per brik)
• 1 tin (160g)tuna in oil(drained)
• 2 tbspcapers(roughly chopped)
• 1 tbspharissa
• 3 tbspfresh parsley(chopped)
• 0.5onion(very finely diced)
• 500 mlvegetable oil(for frying)
• 1 tspsalt
• lemon wedgesto serve

Instructions

1. 1

   Make filling

   Mix tuna, capers, harissa, parsley, onion and salt into a rough paste.

2. 2

   Heat oil

   Heat oil to 185°C in a wide, shallow frying pan. The oil should be about 1.5cm deep.

3. 3

   Assemble one brik at a time

   Lay one pastry sheet flat. Place a large spoonful of tuna filling in the lower-right quadrant. Make a small indentation in the centre of the filling. Crack one egg directly into the indentation — it will spread slightly into the filling.

   Work with one brik at a time and have the oil hot before you assemble — the pastry must go into oil within 30 seconds of assembly.

4. 4

   Fold and fry immediately

   Fold the pastry over to form a half-moon, enclosing the filling and egg. Slide immediately into the hot oil. Fry 90 seconds per side — the pastry should be golden and crackly, the egg white just set.

5. 5

   Drain and serve

   Drain briefly on paper towels. Serve within 60 seconds — the egg continues to cook from residual heat. Eat with a lemon squeeze and immediately.

Variations

• •

  Brik au fromage: replace tuna with ricotta or chèvre mixed with herbs

• •

  Brik à la viande: fine lamb mince, onion and spices instead of tuna

• •

  Brik au pomme de terre: mashed potato filling — a popular vegetarian version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Brik cannot be stored — assemble and fry immediately before eating.

Frequently Asked Questions