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Brik à l'Œuf

Name: Brik à l'Œuf
Total time: 25 min
Yield: Serves 4
Cuisine: Tunisia
Ingredients: 4 Spring roll wrappers; 4 Egg; 1 can Canned tuna; 1 tbsp Capers; To taste Parsley; 1/4 Onion; A pinch Salt; A pinch Black Pepper; To taste Oil for frying; 1 Lemon

Snack

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Tuna and a raw egg wrapped in paper-thin pastry and fried until the yolk runs — Tunisia's classic snack.

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📖 The Story Behind This Dish

Brik is Tunisia's national snack: fillings are wrapped in ultra-thin pastry called malsouka, folded into a triangle, and fried. The most popular version breaks a raw egg over tuna, capers, and parsley, and the real skill is frying it while keeping the yolk runny. During Ramadan it's almost always served with soup at the evening meal after sunset.

🌆 Where it's eaten: At the call marking sunset during Ramadan, freshly fried brik arrives at the family table and everyone bites in, holding the almost-spilling yolk in with their fingers.

🥕 Ingredients (serves 4)

Spring roll wrappers 4
Egg 4
Canned tuna 1 can
Capers 1 tbsp
Parsley To taste
Onion 1/4
Salt A pinch
Black Pepper A pinch
Oil for frying To taste
Lemon 1

👩‍🍳 Instructions

Drain the tuna and mix with the chopped onion and parsley, capers, salt, and pepper.
Spread out a spring roll wrapper and place the tuna in the center of one half, making a well.
Crack a raw egg into the well.
Fold the wrapper in half into a triangle and press the edges lightly.
Gently slide into 170°C oil and fry 1 minute per side (keep the yolk runny).
Drain and serve hot with lemon.

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