📝 About This Recipe
Transport your senses to the vibrant street markets of Tunis with this iconic, shatteringly crisp pastry. Known as Brik a l'Oeuf, this dish features a delicate 'Malsouka' or phyllo shell wrapped around a savory tuna and caper filling with a perfectly runny egg hidden inside. It is a masterclass in textures, offering a dramatic contrast between the golden, deep-fried crunch and the rich, velvety yolk that spills out with the first bite.
🥗 Ingredients
The Pastry & Base
- 8 sheets Malsouka or Phyllo dough (circular sheets preferred; if using phyllo, use two layers per brik)
- 4 Large Eggs (very fresh, at room temperature)
- 2 cups Vegetable Oil (for deep frying; use a neutral oil like canola or sunflower)
The Savory Filling
- 160 grams Canned Tuna in Olive Oil (drained and flaked)
- 2 tablespoons Capers (rinsed and roughly chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 Small Onion (very finely minced)
- 1 medium Boiled Potato (peeled and mashed into small chunks)
- 1-2 teaspoons Harissa Paste (adjust based on heat preference)
- 1/2 teaspoon Ground Cumin
- to taste Salt and Black Pepper
For Serving
- 1 Lemon (cut into wedges for squeezing)
- 1 sprig Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the filling by combining the flaked tuna, minced onion, chopped parsley, capers, mashed potato, harissa, and cumin in a medium mixing bowl. Season with a pinch of salt and pepper, mixing gently to keep some texture.
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2
Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or frying pan over medium-high heat. You want the oil to reach approximately 350°F (175°C).
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3
Lay one sheet of Malsouka (or two layers of phyllo) flat on a clean work surface. If using phyllo, lightly brush the layers with a tiny bit of melted butter or oil to help them stick together.
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4
Fold the circular pastry sheet in half to form a semi-circle, or if you prefer the traditional triangle, leave it flat and prepare to fold one side over.
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5
Place a generous tablespoon of the tuna mixture in the center of the pastry. Create a small 'well' or nest in the middle of the filling to hold the egg.
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6
Carefully crack one egg into a small ramekin first. This ensures no shell fragments get in and makes the transfer easier.
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7
Slide the raw egg into the well of the tuna mixture. Be quick but gentle so the yolk remains intact.
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8
Fold the other half of the pastry over the filling to create a triangle or half-moon shape. Press the edges down firmly; the moisture from the egg white will often act as a glue.
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9
Carefully slide the assembled Brik into the hot oil using a wide spatula. It should sizzle immediately.
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10
Fry for about 2 minutes on the first side until deeply golden and crisp. Use a spoon to splash a little hot oil over the top of the pastry while it fries to help set the egg.
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11
Carefully flip the Brik using tongs or a spatula and fry for another 1-2 minutes. The goal is a crispy exterior with a yolk that is still liquid.
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12
Remove the Brik from the oil and drain on a plate lined with paper towels for 30 seconds.
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13
Repeat the process for the remaining three eggs and pastry sheets. Serve immediately while piping hot.
💡 Chef's Tips
Use very fresh eggs so the yolk stays centered and doesn't break easily. If you cannot find Malsouka, Spring Roll wrappers are a closer substitute than Phyllo for that specific 'snap'. Do not overstuff the pastry, or it will burst in the oil and create a mess. Ensure your oil is at the right temperature; if it's too cold, the pastry will be greasy; if too hot, the pastry burns before the egg white sets. Assemble each Brik one at a time and fry immediately to prevent the pastry from becoming soggy.
🍽️ Serving Suggestions
A generous squeeze of fresh lemon juice is essential to cut through the richness of the fried pastry. Serve alongside a fresh Tunisian Salad (finely diced cucumber, tomato, and peppers). Pair with a glass of chilled mint tea or a crisp white wine like a Vermentino. Add a side of extra harissa mixed with olive oil for those who crave more heat. Serve as a starter for a North African feast or as a decadent brunch centerpiece.