Tunisia | Snack

Brik a l'Oeuf

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; ¼ cup fresh parsley, finely chopped; 1 small onion, finely diced and sauteed; 3 cups vegetable oil, for frying

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

Level

medium

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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

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Ingredients

For 4 servings

Snack

4 sheets malsouka pastry [Sub: spring roll wrappers or filo] 4 whole eggs 1 can tuna in olive oil, drained and flaked 1 tbsp capers, chopped ¼ cup fresh parsley, finely chopped 1 small onion, finely diced and sauteed 3 cups vegetable oil, for frying

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Wooden spoon

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Tunisia

5 steps 15 min prep 10 min cook (check method) 25 min total medium

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.

Kitchen noteWork quickly — 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.

Kitchen noteA 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.

Kitchen noteThe egg should remain runny inside — 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.

Kitchen noteEat immediately — brik waits for no one.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Ramadan iftar, appetiser. Plan on a medium cook. Allow 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 structured 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

Take a closer look at the dish and its serving ideas.

Brik a l'Oeuf recipe from Tunisia — Brik a l'Oeuf finished dish

Chef board

Build the table around Brik a l'Oeuf

Lemon wedges, harissa, salad mechouia, or olives

Best route from here

Tunisia national table

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