Name: Brik a l'Oeuf
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tunisia, North Africa
Ingredients: 4 sheets malsouka pastry; 4 whole eggs; 1 can tuna in olive oil, drained and flaked; 1 tbsp capers, chopped; Â¼ cup fresh parsley, finely chopped; 1 small onion, finely diced and sauteed; 3 cups vegetable oil, for frying

Brik a l'Oeuf

A crispy Tunisian pastry turnover filled with a whole egg, tuna, capers, and parsley, fried until the paper-thin malsouka shell shatters at the first bite.

Country

Tunisia

Region

North Africa

Time

25 min

Serves

Level

medium

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Brik is a Tunisian national treasure, particularly the classic version with a runny egg sealed inside a crispy malsouka (or warka) pastry. Eating brik is a test of skill â€” the goal is to bite in without the egg yolk dripping down your chin. It is a staple of Ramadan tables, street stalls, and family dinners across the country.

What the dish tastes like

A crispy Tunisian pastry turnover filled with a whole egg, tuna, capers, and parsley, fried until the paper-thin malsouka shell shatters at the first bite.

When to cook it

Best for Ramadan iftar, appetiser, with a medium cooking level and about 25 minutes total.

What to serve alongside it

Harissa sauce and lemon wedges

Follow the collection route

Brik a l'Oeuf belongs to 2 AfroKitchen collections. Quick & Easy is the strongest cluster route to start from. Quick & Easy

Make the filling base

Mix together the flaked tuna, sauteed onion, capers, parsley, salt, and pepper in a bowl.

Assemble the brik

Lay a sheet of malsouka pastry on a flat surface. Spoon a quarter of the tuna mixture onto one half. Make a small well in the centre and crack a whole egg into it. Season the egg with salt and pepper.

Work quickly â€” the pastry dries out fast.

Fold and seal

Carefully fold the pastry over to form a half-moon shape, pressing the edges to seal. Be gentle so the egg yolk stays intact.

A dab of egg white along the edges helps seal the pastry.

Fry until golden

Heat oil in a deep skillet to 180C (355F). Carefully slide the brik into the hot oil and fry for about 1-2 minutes per side until deep golden and crispy.

The egg should remain runny inside â€” do not overcook.

Fry brik 02:00

Drain and serve

Remove with a slotted spoon and drain briefly on paper towels. Serve immediately with lemon wedges and harissa.

Eat immediately â€” brik waits for no one.

Brik a l'Oeuf

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Step-by-step instructions

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