Tunisian Brik with Egg (Brik à l'Oeuf)

Name: Tunisian Brik with Egg (Brik à l'Oeuf)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 5 oz (140 g) canned tuna in olive oil, well drained and flaked with a fork; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped; 1 tbsp (10 g) capers, drained, rinsed and roughly chopped; 2 tbsp (12 g) green onion, white and green parts thinly sliced; ½ tsp (3 g) harissa paste (optional); black pepper, freshly ground, to taste; 6 sheets (140 g) phyllo sheets (about 12 × 17 inches / 30 × 43 cm), or 4 malsouka (brik) pastry rounds, thawed; if using phyllo, cut each sheet in half crosswise to make 12 rectangles about 12 × 8.5 inches (30 × 21 cm), and use 3 per brik. If using malsouka, use 4 whole rounds (about 140 g), 1 per brik; 4 large (200 g) large eggs, very fresh, at room temperature, each cracked into its own small cup; ¼ tsp (1½ g) fine salt, for sprinkling on the eggs; 2½ cups (600 ml) neutral oil such as sunflower or canola, for shallow frying (about ¾ inch / 2 cm deep); 2 tbsp (30 ml) water, in a small bowl, for sealing the edges; 1 whole (100 g) lemon, cut into 4 wedges

From the MyKitchenBank Kitchen

Crisp, golden pastry parcels hiding a tuna, caper and parsley filling and a soft, runny egg yolk. Fried in minutes, this classic Tunisian street-food starter is best eaten hot with a squeeze of lemon.

Prep: 20 min
Cook: 10 min
Total: 30 min
Makes: 4 briks (1 per person as a starter, 2 as a light meal)

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Ingredients

4 servings

For the filling
5 oz (140 g) canned tuna in olive oil, well drained and flaked with a fork
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems finely chopped
1 tbsp (10 g) capers, drained, rinsed and roughly chopped
2 tbsp (12 g) green onion, white and green parts thinly sliced
½ tsp (3 g) harissa paste (optional)
black pepper, freshly ground, to taste
For the briks
6 sheets (140 g) phyllo sheets (about 12 × 17 inches / 30 × 43 cm), or 4 malsouka (brik) pastry rounds, thawed; if using phyllo, cut each sheet in half crosswise to make 12 rectangles about 12 × 8.5 inches (30 × 21 cm), and use 3 per brik. If using malsouka, use 4 whole rounds (about 140 g), 1 per brik
4 large (200 g) large eggs, very fresh, at room temperature, each cracked into its own small cup
¼ tsp (1.5 g) fine salt, for sprinkling on the eggs
2½ cups (600 ml) neutral oil such as sunflower or canola, for shallow frying (about ¾ inch / 2 cm deep)
2 tbsp (30 ml) water, in a small bowl, for sealing the edges
To serve
1 whole (100 g) lemon, cut into 4 wedges

Equipment (7)

Large, deep 10-inch (25 cm) skillet or wide saucepan for frying
Wide slotted spatula (fish slice)
Kitchen thermometer (optional but helpful, for oil at 350°F / 175°C)
Paper towels and a wire rack or plate for draining
Small bowl and fork for the filling
Small cup or ramekin for cracking each egg
Pastry brush or fingertip and small bowl of water for sealing

Steps

Before you start

If using frozen malsouka or phyllo, thaw it fully in the fridge overnight, then keep it covered with a damp towel so it doesn't dry out and crack.
Have everything assembled before you heat the oil: each brik must be filled and fried right away, or the egg will soak through the pastry.
Use the freshest eggs you can find; fresh whites are thicker and stay put in the pastry, which makes folding much easier.
Phyllo is the easy-to-find substitute: you will layer 3 half-sheets per brik to mimic the sturdiness of malsouka (see steps).

1
Mix the filling
- In a small bowl, combine the flaked tuna, chopped parsley, capers, green onion, harissa (if using) and a few grinds of black pepper.
- Stir with a fork until evenly mixed.
- Divide into 4 equal portions of about 2 tablespoons (35 g) each.
- Do not add salt; tuna and capers are already salty.
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Ready when: Filling looks evenly speckled with green and holds together loosely.
Tip: Drain the tuna very well; excess oil makes the pastry greasy and hard to seal.
2
Prepare the pastry
- Keep pastry covered with a damp towel.
- For malsouka, lay one round on your work surface.
- For phyllo, cut the 6 sheets in half crosswise to make 12 rectangles, then stack 3 rectangles, brushing a little water between the layers so they cling, to make one sturdy sheet.
- Prepare all 4 briks' pastry this way, keeping them covered.
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Ready when: Each stack is smooth, lies flat and has no tears.
Tip: Dry pastry cracks within minutes. Only uncover the one you are working on.
3
Heat the oilOven 350°F / 175°C
- Pour the oil into the 10-inch (25 cm) skillet; it should be about ¾ inch (2 cm) deep.
- Heat over medium-high until it reaches 350°F (175°C).
- Without a thermometer, drop in a small pastry scrap: it should sizzle immediately and turn golden in about 20 seconds.
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Ready when: Oil shimmers and a pastry scrap sizzles and browns in about 20 seconds.
Tip: Oil that is too cool makes greasy briks; too hot and the pastry burns before the egg sets.
4
Fill the first brik
- Position a pastry with a short edge toward you.
- Spoon one portion of filling onto the lower half, in a flat ring about 3 inches (8 cm) wide, leaving a 1-inch (2.5 cm) border at the edges and making a shallow well in the centre.
- Crack one egg into a cup, then gently slide it into the well.
- Sprinkle with a small pinch of salt (about ¼ of the ¼ tsp total) and a little pepper.
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Ready when: Yolk sits intact in the centre, held in by the ring of filling.
Tip: Crack the egg into a cup first so a broken yolk or shell never ends up on the pastry.
5
Fold and seal
- Quickly dab water along the edges with your fingertip.
- Fold the top half of the pastry down over the egg to make a half-moon (or a triangle if using a round, folding the sides in).
- Press the edges firmly to seal, working from one end to the other, with no gaps.
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Ready when: Edges are sealed all the way round and the brik is a neat, flat parcel.
Tip: Work fast: a runny egg soaks through the pastry within a minute or two.
6
Fry the first side
- Slide the brik into the hot oil, lowering it away from you.
- Immediately spoon hot oil over the top of the brik so the egg white begins to set.
- Fry about 1 to 1½ minutes, until the underside is deep golden.
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Ready when: Underside is deep golden and the pastry is bubbled and crisp.
Tip: If the brik leaks, press the seam down with the spatula and keep going; it will usually seal in the oil.
7
Flip and finish
- Carefully flip with the wide slotted spatula and fry the second side about 1 minute, until golden brown all over.
- The egg white should be set while the yolk remains soft.
- Lift out, let excess oil drip off, and drain on paper towels.
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Ready when: Both sides are evenly golden brown and crisp; the brik feels light and firm when lifted.
Tip: Keep the heat steady; for a firmer yolk, fry 30 seconds longer per side.
8
Repeat with the restOven 350°F / 175°C
- Assemble and fry the remaining 3 briks one at a time, as in the earlier steps, always filling just before frying.
- Let the oil come back to 350°F (175°C) between briks.
- Keep finished briks on a rack in a warm spot, uncovered.
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Ready when: All four briks are golden and crisp.
Tip: Skim any burnt bits from the oil between batches so they do not stick to the next brik.
9
Serve hot
- Serve immediately with lemon wedges.
- Squeeze lemon over the brik, then bite into one corner carefully: the yolk will run.
- Eat with your hands, traditionally.
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Tip: Briks lose their crunch quickly, so serve within 5 minutes of frying.

Good to know

Tips

Fry one brik at a time in a 10-inch skillet so you can control the heat and flip easily.
Make the ring of filling a firm wall around the egg; it keeps the white from running to the edges and breaking the seal.
If the yolk is a concern, tilt the pan slightly and baste the top; a basted brik sets without needing a long fry.
Pat the filled brik edges dry before sealing if they feel wet; water at the seam, not oil, gives the best seal.

Make ahead

The filling can be mixed up to 1 day ahead and refrigerated, covered. Briks themselves must be assembled and fried to order.

Storage & reheating

Best eaten immediately. Leftover fried briks keep at room temperature up to 1 hour, or refrigerated in an airtight container for 1 day. Reheat on a rack in a 400°F (200°C) oven for 5 to 6 minutes to re-crisp; the yolk will be set. Not recommended for freezing.

Substitutions

phyllo sheets (about 12 × 17 inches / 30 × 43 cm), or 4 malsouka (brik) pastry rounds → Spring roll wrappers (square, 8 inch / 20 cm). Use 2 layers per brik and fold into a triangle; the texture is slightly chewier.
canned tuna in olive oil → Cooked, shredded chicken or crumbled feta (about 100 g). Reduce or omit salt and capers if using feta.
capers → Chopped green olives. Use about 1 tablespoon; the flavor is milder and less sharp.
harissa paste → Pinch of cayenne or red pepper flakes. Adds heat without extra moisture.