1
Make the filling base
Mix together the flaked tuna, sauteed onion, capers, parsley, salt, and pepper in a bowl.
Tunisia | Snack
Brik a l'Oeuf
Tunisian brik à l'oeuf, a crisp malsouka pastry filled with egg, tuna, capers, parsley, onion, lemon, and harissa.
Country
Tunisia
Region
North Africa
Time
25 min
Serves
4
Level
medium
Recipe overview
What to know before you cook
Brik waits for no one. Assemble, fry, drain briefly, and eat while the shell still shatters.
What the dish tastes like
Tunisian brik à l'oeuf, a crisp malsouka pastry filled with egg, tuna, capers, parsley, onion, lemon, and harissa.
When to cook it
Best for Ramadan iftar, appetiser, with a medium cooking level and about 25 minutes total.
What to serve alongside it
Lemon wedges, harissa, salad mechouia, or olives
Follow the collection
Brik a l'Oeuf appears in 2 AfroKitchen collections. Start with Quick & Easy if you want more dishes in the same mood. Quick & Easy
Regional lane
Tunisia national table. A verified Tunisia dish in the AfroKitchen archive.
Chef watch-outs
- Rushing the base before the raw edge has cooked out.
- Adding all seasoning early and forgetting to adjust at the end.
- Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
- The aroma should smell rounded rather than raw or sharp.
- Oil, sauce, broth, or steam should look settled and deliberate.
- The final texture should match the dish style before you plate it.
Recipe photos
See the dish before you cook
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
Chef board
Build the table around Brik a l'Oeuf
Lemon wedges, harissa, salad mechouia, or olives
Best route from here
Tunisia national table
Collections to keep cooking
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
5 steps
25 min total
medium
2
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 — the pastry dries out fast.
3
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.
4
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 — do not overcook.
Fry brik
02:00
5
Drain and serve
Remove with a slotted spoon and drain briefly on paper towels. Serve immediately with lemon wedges and harissa.
Eat immediately — brik waits for no one.
Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.