Tunisian
Brik à l'Oeuf
Tunisian crisp pastry with egg, tuna and capers
A crisp Tunisian malsouka pastry folded around a runny egg, tuna, parsley and capers.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Tunisian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Brik à l'Oeuf
Ingredients
Main
Method
- 1
Lay one malsouka sheet on a plate and place tuna, capers, parsley and a little harissa in a ring.
- 2
Crack an egg into the centre, fold the pastry into a half-moon and seal the edge quickly.
- 3
Slide into hot oil and fry on both sides until crisp while the yolk remains soft.
- 4
Drain well and repeat, serving each brik immediately with lemon.
Brik à l'oeuf is a Tunisian fried pastry whose crisp shell contrasts with a softly cooked egg and savoury tuna filling.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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