Tunisian Brik with Egg and Tuna: Easy, Crispy Recipe
Tunisian brik with egg and tuna is a classic dish that’s full of flavor and nostalgia.
Whether you enjoy it during Ramadan or just on a cozy evening, it’s a comforting, quick, and customizable recipe that’s sure to please. Don’t forget to serve it warm and crispy!
Egg and tuna Tunisian Brik – A Crispy, Savory Classic Perfect for Ramadan
Tunisian brik with egg is one of those irresistible dishes I find myself making over and over again, especially during Ramadan.
This crispy golden triangle hides a soft, runny egg surrounded by flavorful tuna, briny capers, chopped onion, and fresh parsley, all wrapped in delicate brik (or malsouka) pastry for spring rolls and pan-fried to perfection.
Nothing beats homemade brik sheets or spring rolls wrappers when you want that perfect crunch! This recipe is coming soon.
At home, it’s a ftour favorite. They’re quick, simple, and incredibly satisfying, often whipped up last minute when hunger calls.
We love pairing them with a fresh salad or a warm bowl of chorba frik.
And today, I’m finally sharing the recipe with you, because for once, I managed to save one brik just long enough to snap a photo. And let me tell you… it was worth every bite!
Ingredients for Tunisian Brik with Egg and Tuna
Here’s everything you need to make 5 briks. Adjust quantities based on servings:
- 5 brik pastry sheets (or more depending on number of servings) : Use store-bought or homemade malsouka for best texture and taste.
- 5 eggs : One whole egg per brik, added raw so it cooks inside and stays soft.
- 1 handful of capers : Adds salty, briny flavor that balances the richness of the filling.
- 1 can of tuna in oil : Drain well to avoid excess moisture in the filling.
- 1 finely chopped onion : For depth of flavor and slight sweetness once cooked.
- Grated cheese (to taste) : Use mozzarella, emmental or a cheese blend for a melty center.
- 4 medium potatoes : Boiled and mashed; forms the creamy base of the filling.
- Chopped fresh parsley : Adds freshness and color to the mix.
- Salt & black pepper : Season to taste.
- Harissa (optional) : A small spoonful adds a mild kick typical of Tunisian cuisine.
How to Make Traditional Tunisian Brik with Egg
- Boil the potatoes until tender in salted water, then drain and mash them.
- Heat some oil in a frying pan, then reduce the heat.
- Lay a brik sheet flat, place a circle of mashed potato in the center.
- Crack an egg into the center of the mashed potatoes.
- Season with salt and pepper.
- Add the filling: a bit of tuna, chopped parsley, chopped onion, capers, harissa, and grated cheese.
- Fold into a triangle, sealing the edges tightly.
- Fry in hot oil until both sides are golden and crispy.
- Drain on paper towels, and serve immediately.
Light Version: Brik Without Frying (Oven or Pan Method)
Want a healthier alternative? Here are two lighter methods:
– Oven-Baked Brik
- Preheat oven to 200°C (390°F), fan setting if available.
- Assemble the brik as above.
- Place on a baking sheet lined with parchment paper.
- Brush lightly with olive oil.
- Bake for 12–15 minutes, flipping halfway for even browning.
– Non-Stick Pan Cooking
- Heat a non-stick skillet on medium-low heat.
- Place the folded brik with no oil or just a thin layer using a paper towel.
- Cook 2–3 minutes per side until golden and crispy.
- Serve hot and fresh.
What to Serve With Tunisian Brik
- Fresh salad with lemon vinaigrette
- Chorba frik or Tunisian lamb soup.
- Homemade harissa or yogurt garlic sauce
FAQ: Common Questions About Tunisian Brik
– Can I prepare brik ahead of time? It’s best assembled right before frying or baking to avoid sogginess.
– Can I use spring roll wrappers? They can work in a pinch but won’t give the same crispiness as real brik or malsouka.
– Can it be frozen? Not recommended once the egg is added raw. You can prep the filling and freeze separately.
– How do I prevent the egg from leaking? Fold tightly and use a bit of egg white to seal the edges like glue.
Tips for Perfect Briks Every Time
- Use a deep spoon to hold the egg in place while folding.
- Seal tightly: A torn brik can leak in oil.
- Cook one at a time to maintain oil temperature.
- For extra crunch, double-layer your brik pastry.
Other recipes for appetizers to try
Crispy egg and tuna tunisian brik easy recipe
- Total Time: 20 minutes
- Yield: 5 portions 1x
Description
Tunisian brik with egg and tuna is a classic dish that’s full of flavor and nostalgia.
Whether you enjoy it during Ramadan or just on a cozy evening, it’s a comforting, quick, and customizable recipe that’s sure to please.
Ingredients
- 5 brik pastry sheets or more depending on number of servings
- 5 eggs
- 1 handful of capers
- 1 can of tuna in oil
- 1 finely chopped onionGrated cheese to taste
- 4 medium potatoes
- Chopped fresh parsley
- Salt & black pepper
- Harissa optional
Instructions
- Boil the potatoes until tender in salted water, then drain and mash them.
- Heat some oil in a frying pan, then reduce the heat.
- Lay a brik sheet flat, place a circle of mashed potato in the center.
- Crack an egg into the center of the mashed potatoes.
- Season with salt and pepper.
- Add the filling: a bit of tuna, chopped parsley, chopped onion, capers, harissa, and grated cheese.
- Fold into a triangle, sealing the edges tightly.
- Fry in hot oil until both sides are golden and crispy.
- Drain on paper towels, and serve immediately.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Appetiser
- Cuisine: tunisian cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal