🥐
✨ Newstarter
Brik
Tunisia's iconic crispy fried pastry — a paper-thin malsouka wrapper folded around a runny egg, tuna, capers and harissa, then fried until shatteringly golden.
⏱ 35 min🔥 380 kcalMedium
★4.7(672)
20 recipes using eggs — Brik, shakshuka, harissa — bold, spiced Maghrebi cooking from North Africa.
These 20 tunisian eggs recipes are ready in about 72 minutes on average, with 180–540 kcal per serving, and 65% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Tunisian cuisine — Brik, shakshuka, harissa — bold, spiced Maghrebi cooking from North Africa — brings its own distinctive techniques and seasonings to every ingredient it touches. When Tunisian cooks work with eggs, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, poaching and boiling.
The kitchen's great multitasker — binder, leavener, emulsifier and a fast meal in their own right. In this collection it's most often cooked with olive oil, harissa paste, ground cumin, garlic, capers and harissa. The dishes here span tunisian classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Tunisian Shakshuka is the highest-rated dish in this collection at 4.9★ from 2,240 ratings.
Tunisia's iconic crispy fried pastry — a paper-thin malsouka wrapper folded around a runny egg, tuna, capers and harissa, then fried until shatteringly golden.
Tunisia's fiery, characterful take on shakshuka — spiced merguez sausages, sweet peppers and eggs in a harissa-spiked tomato sauce, cooked in one bold, fragrant pan.
Bold Tunisian street-food soup of spiced chickpeas poured over torn bread with harissa, cumin, capers and a raw egg — Tunis' most iconic breakfast.
A smoky, spiced salad of charred peppers, tomatoes and chillies blended with cumin, garlic and olive oil — Tunisia's most versatile condiment and starter.
Tunisia's beloved street food — a hearty chickpea soup served over torn bread and topped with poached egg, harissa, capers, and olive oil for a warming, customizable bowl.
The Tunisian mother of all shakshuka — intensely spiced with harissa and merguez sausage, eggs poached in a fiery tomato sauce that's bolder than its Israeli cousin.
A Tunisian egg and merguez scramble — spiced tomato sauce with merguez sausage and eggs cooked until just set, the Tunisian answer to shakshuka.
Crispy fried pastry parcel enclosing a whole runny egg, tuna, capers, and harissa — Tunisia's most beloved starter.
Tunisia's iconic fried bread roll stuffed with tuna, harissa, olives, and egg — the ultimate street food sandwich.
Tunisia's original shakshuka — bolder and spicier than Israeli versions, with harissa, tuna, capers and merguez sausage adding depth. The version that gave the world this dish.
Tunisia's legendary fried pastry — a crispy malsouka wrapper encasing a whole raw egg, tuna, capers, harissa and parsley, fried until the wrapper shatters and the egg sets just barely. One of the world's great street foods.
Tunisian spiced tomato and egg stew with merguez sausages and harissa — a fiery brunch classic.
Tunisian chickpea soup with harissa, cumin and a poached egg, poured over stale bread — a warming street food classic.
Tunisian crispy fried pastry parcels filled with egg, tuna and capers — the most iconic street food of Tunis.
Tunisian spiced lamb and beef sausages simmered in fiery tomato pepper sauce — a North African brunch icon.
Tunisian-style eggs poached in a smoky harissa-tomato sauce with peppers, cumin, and garlic — pan to table.
Tunisia's classic working-class breakfast: garlicky chickpea broth ladled over torn bread with cumin, harissa, lemon, and a soft egg.
Tunisia's iconic street snack — a folded triangle of paper-thin malsouka pastry hiding a runny egg, tuna, capers and parsley, deep-fried golden and eaten with your fingers.
The Tunisian original — eggs poached in a chunky, harissa-fired stew of bell peppers, tomatoes and merguez spices, finished with cilantro and torn baguette for sopping.
Tunisia's beloved street breakfast — a fiery, garlicky chickpea broth poured over torn day-old bread with a coddled egg, harissa, capers, tuna and a stream of olive oil.
Fresher eggs sit flat with a domed yolk and sink in water; older ones float. Pasture-raised eggs tend to have deeper-coloured, richer yolks.
Room-temperature eggs whip to greater volume and are less likely to crack when boiled. Crack into a separate bowl first to catch shell and check freshness.
Soft-boiled: 6 minutes; jammy: 7–8; hard: 10–12. Scrambled eggs are best pulled off the heat while still slightly wet — they keep cooking.
A complete protein with all nine essential amino acids, plus choline, vitamin D and lutein — mostly in the yolk.
Most of these 20 Tunisian eggs recipes are ready in around 72 minutes from start to finish. The quickest, Brik à l'Oeuf (Tunisian Egg and Tuna Pastry), takes about 25 minutes, while the slower-cooked dishes run up to 570 minutes.
Across this collection they range from about 180 to 540 kcal per serving, averaging 386 kcal — Salade Mechouia — Tunisian Grilled Salad is the lightest option at 180 kcal.
Shakshuka Tunisienne is a great place to start — it's rated easy and comes together in about 40 minutes. 65% of the recipes here are beginner-friendly.
In these recipes, eggs is most often paired with olive oil, harissa paste, ground cumin, garlic, capers and harissa. Tunisian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Soft-boiled: 6 minutes; jammy: 7–8; hard: 10–12. Scrambled eggs are best pulled off the heat while still slightly wet — they keep cooking.