Tunisian Brik-Inspired Vegetable Soup
A warming North African vegetable soup layered with the crispy, golden pastry shards and poached eggs that define Tunisian brik. Harissa and caraway give it authentic heat and spice, while tender potatoes and onions provide body. Each bowl is topped with phyllo crisps and a silky poached egg, making this a complete, satisfying meal that bridges soup and savory pastry.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- 4 servings (about 1½ cups soup + toppings per bowl)
Steps
Before you start
- Read through the full recipe; timing the soup and pastry crisps to finish together matters.
- Have 4 bowls ready and keep them warm.
- Poach eggs just before serving so yolks stay runny.
Make pastry crispsOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Lay one phyllo sheet on your work surface and brush lightly with melted butter.
- Layer the remaining 2 sheets on top, brushing each with butter.
- Cut the stacked phyllo into rough 2-inch (5 cm) squares.
- Spread them in a single layer on a baking sheet.
- Bake for 8–10 minutes until golden and crispy, stirring halfway through.
- Remove and set aside; they'll crisp further as they cool.
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Ready when: Pastry is deep golden and sounds crispy when touched
Tip: Brush phyllo thinly; too much butter makes them soggy. Work quickly so sheets don't dry out.
Start the soup base
- While the pastry bakes, heat olive oil in a large pot over medium heat.
- Add sliced onion and cook, stirring often, for 4–5 minutes until softened and just beginning to turn golden.
- Add minced garlic and cook for 1 minute until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Don't let garlic brown; it will turn bitter.
Bloom harissa and spices
- Stir in harissa paste and caraway seeds.
- Cook for 30–45 seconds, stirring constantly, until the mixture is fragrant and the harissa deepens in color slightly.
- This bloom releases the spices' flavors.
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Ready when: Harissa is aromatic and has darkened slightly
Tip: Blooming harissa in fat prevents a raw, pasty flavor in the finished soup.
Add broth and potatoes
- Pour in vegetable broth and add the diced potatoes.
- Bring to a gentle boil, then reduce heat to medium-low.
- Simmer uncovered for 12–15 minutes, stirring occasionally, until potatoes are just tender but not falling apart.
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Ready when: Potatoes are fork-tender but hold their shape
Tip: Don't overcook; you want cubes that hold their shape for texture.
Add tomatoes and season
- Stir in canned diced tomatoes with their juice.
- Simmer for 3–5 minutes to meld flavors.
- Taste and season generously with kosher salt and freshly ground black pepper.
- The soup should have a savory, gently spiced character with a hint of harissa heat.
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Ready when: Soup is simmering gently; flavors are integrated
Tip: Season in stages; you can always add more salt, but you can't remove it.
Prepare poaching water
- While the soup finishes, bring 2 quarts (1.9 L) of water to a gentle simmer in a shallow skillet or wide saucepan over medium-high heat.
- Add white vinegar.
- Once steaming but not rolling, reduce heat to medium-low so the water barely trembles.
- You're aiming for a gentle poach, not a roiling boil.
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Ready when: Water is at a bare simmer with tiny bubbles rising
Tip: Vinegar helps egg whites set quickly so they don't spread into wispy strands.
Poach the eggs
- Crack each egg into a small cup or ramekin.
- Gently slip one egg into the simmering water.
- Let it poach undisturbed for 3–4 minutes until the white is set but the yolk jiggles slightly when you nudge it.
- Use a slotted spoon to transfer it to a paper towel–lined plate.
- Repeat with remaining eggs, poaching them one at a time so they don't bump into each other.
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Ready when: Egg white is opaque and set; yolk is soft and moves slightly
Tip: Keep poaching water at the barest simmer. If it's too hot, whites break apart; too cool, they don't set.
Serve and assemble
- Ladle the hot soup into four warm bowls.
- Top each bowl with a poached egg, a handful of crispy phyllo shards, and a small pinch of fresh cilantro if using.
- Serve immediately while the soup is hot and the pastry still crackles.
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Ready when: Bowls are assembled and ready to eat
Tip: Add pastry crisps just before serving so they stay crispy and don't soften in the hot broth.
Good to know
Tips
- Toast caraway seeds in a dry skillet for 1–2 minutes before adding them to deepen their nuttiness, if you have time.
- For a vegan version, skip the eggs and replace them with crispy chickpeas or a dollop of tahini mixed with lemon juice.
- Harissa intensity varies by brand; start with 1 tablespoon and taste the soup before adding more.
- The soup is richer if you use vegetable broth made with good olive oil and tomato, rather than a light, neutral broth.
Make ahead
The soup base (through step 5) can be made up to 1 day ahead and refrigerated in an airtight container. Reheat gently over medium heat before serving. Pastry crisps can be made up to 4 hours ahead and stored in an airtight container at room temperature. Poach eggs fresh just before serving for the best texture.
Storage & reheating
Refrigerate leftover soup in an airtight container for up to 3 days. Do not store poached eggs or pastry crisps with the soup; they'll become soggy. Reheat soup gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 5–7 minutes). Serve with fresh pastry crisps and a new poached egg for best results. The soup does not freeze well due to the delicate texture of the potatoes.
Substitutions
- harissa paste → 1 tablespoon (15 g) paprika plus ¼ teaspoon cayenne pepper. This blend gives heat and color but less complex flavor. Add gradually and taste as you go.
- phyllo dough sheets, thawed if frozen → Crispy prosciutto strips or crumbled fried chickpeas. Prosciutto adds salt and crunch; chickpeas add earthiness and fiber. Both lose crispness quickly, so add just before eating.
- waxy potatoes (such as Yukon Gold) → Carrots (cut into ½-inch cubes) or a mix of carrot and potato. Carrots take slightly longer to cook; simmer for 15–18 minutes instead.
- fresh cilantro, leaves only → Fresh mint or flat-leaf parsley. Mint adds a cooling, bright note; parsley is more neutral. Either adds freshness to balance the heat.
