Tunisian Brick à l’Oeuf is a delicious dish filled with tuna, onions, capers, harissa, parsley and a luscious runny egg yolk, all wrapped up in a delicate pastry.
It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose two savory and a sweet dish from the country and the members pick one dish to make. This month we are off to beautiful Tunisia where we will snack on Tunisian Brick à l’Oeuf.
Tunisia is located in Northern Africa and has a Mediterranean Sea coastline. The country lies immediately to the south of Italy and Malta. Libya borders Tunisia to the south-east, whilst Algeria lies to the west. Alas it is not a particularly good time to visit Tunisia as there have been recent attacks targeted at tourists, which is unfortunate as Tunisia has much to offer with a rich cultural history dating back to Antiquity. The north has a lot of beach resorts along the Mediterranean. The capital Tunis is relatively laid-back, and many cities are filled with amazing museums, ols sites and great architecture. Such cities include Sousse, Carthage, Sfax and El Jem. Down south explore the desert and major archaeological sites in the Saharan Jebil National Park.
Tunisian cuisine offers up, like the rest of the Maghreb areas, couscous and marqa stews. Tajinesin are a type of omelette-like pie prepared with a ragout of meat or vegetables mixed with herbs, legumes. Other typical dishes are Tunisian brick, shorba (soups), slata (salads), rishta (pastas), samsa (a popular pastry), kifta (ground meat), kaak (pastries), gnawiya (gombos), merguez (lamb sausage) and shakshouka (ratatouille).The harissa chili sauce and tiny olives are abundant in many traditional recipes. Many pastries are enriched with eggs and cheese. Lamb and local seafood is common placed. Some dishes and desserts are quite floral with the use of rose water, orange blossom water, jasmine water and geranium water.
Tunisian Brick à l’Oeuf (or brik or brek) is a fried pastry made of a very thin wrapper (called malsouka sheets) filled most traditionally with tuna, chopped onions, caper, harissa and parsley. Just before frying a whole egg is broken into the mixture. Some recipe are made with potatoes, ground meat, chicken, or anchovies. Often fried in a triangular shape, the result is a crispy exterior that when cut into releases a runny egg yolk, creating a silky sauce to the delicious filling.
Making this Tunisian Brick à l’Oeuf recipe has actually been on my recipe bucket list for quite some time. I clearly remember the first time I had one. It was about 12 year ago at a Tunisian restaurant and it was the appetizer of a 3 course meal. I fell in love with the texture, particularly the runny egg yolk. I never had another good one since, until I made this recipe. It certainly did not turn out as pretty but this one tasted way better. Its great for brunch, a snack or lunch served with a salad.
Tunisian Brick à l’Oeuf
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 x 180g can tuna drained, flaked
- 1 tablespoon drained capers coarsely chopped
- 1/4 cup chopped parsley
- 1 teaspoon harissa
- 4 malsouka sheets or spring roll wrappers or filo pastry
- 4 eggs
- Light olive oil to shallow-fry
- Fresh parsley sprigs to decorate
- Heat oil on medium in a frying pan. Add the onion and cook until soft, about 5 minutes. Add to the pan the tuna, capers, parsley and harissa. Stir to mix well and leave to cool slightly.
- Add 2 cm (3/4 inch) worth of olive oil in a frying pan and heat over medium heat.
- Place a malsouka sheet off center in a shallow plate or pie plate. Spoon in 1/4 of the tuna mixture and make a well in the centre. Break one egg into the well. Fold malsouka over on 3 sides to make a rectangle parcel. Repeat with the remaining 3 malsouka sheets just prior to frying.
- Add prepared brick to heated oil, leave until golden, turn once, and fry again until golden. Transfer to a plate lined with paper towels. Reheat oil between batches and repeat with remaining bricks.
The closest recipe I found to what I had tasted was found here on Taste. Thank you to MENA Cooking Club and to our host this month: Asma of Halal Home Cooking .
Check out more savory pastry recipes here:
oh wow! the brik looks amazing and that oozing yolk makes it so much more tempting!
I am so glad I am not the only one under the egg yolk spell lol. Thanks for stopping by!
That’s a delicious combination of pastry, tuna and egg. Who wouldn’t love it! Another keeper. I am going to make it soon.
Thanks and I highly recommend you do give it a go 😀
Wow Evelyne, this is totally new to me…and it sure sounds and looks awesome…I love the idea of the running egg yolk…what a delicious surprise.
Thanks for sharing the recipe…enjoy your week dear 🙂
Thank you so much Juliana, glad it was a new and exciting discovery. Have a great week too!
I have four large crepes leftover from another dish. I think they would work great as a substitute for the pastry. What do you think? Love the use of the tuna and that egg makes this a killer lunch! Thanks for sharing this. PINNED!
Thanks MJ, the thinner the better. If they are French type crepes you could try for sure but it may nit get as crispy! Let me know how they turn out!
Brique A L’oef is mouthwatering, like the runny egg yolk.
Thank you Sneha, just love the runny egg too 🙂
Evelyne, you sure have a knack for introducing me to new foods! Looks tasty.
Thank you Viviane, that is always a pleasure to hear: an intro to a new dish 🙂
This looks so good! I wonder if I could find brik pastry like that. It’s quite popular here although I don’t think it would be in supermarkets it might be at specialty stores 🙂
You will find it in Middle Eastern grocery store Lorraine, if not try filo or spring roll sheets 🙂
Never had tunisian food before, but am really curious to try- especially after seeeing this! The layer of pastry looks so crispy!
Totally crispy heaven, hope you give the recipe a try Von 🙂
Wow, what a fun dish! I love the crispy wrap—and such an interesting filling combo! I had no idea what folks in Tunisia ate—so learned something today 🙂
I LOVE the wrapper to, so thin delicate and crispy 🙂 Glad this was a great new discovery for you.
Looks like a really good comfort meal. Very interesting, I learned something new to cook today.
It is indeed a comfort food, especially a weekend brunch I find. So glad it was a new for you.
BRING IT ON TUNSINA! Seriously – this recipe kicks MAJOR BUTT! The wrapper and I wouldn’t get along but I can just open it up to reveal the stunning GIFT of tuna and delicious flavors!!
Thanks Gigi! I guess the frying in olive oil is not your friend either? Cause if that is OK, some people use the rice circles for spring rolls. Yep the filling is awesome 🙂 !
Know about this dish, but never have had it. Which obviously means I’ve never made it! I gotta try this — look great, and I’m sure it tastes better. Thanks!
Oh you have to try it (or make it) John, I am sure you will fall in love, it is a surprise how well the flavors work.
Your Brik look really appetizing! And your way of folding the Brik looks so much easier than mine ?
Thank you and I wish I could have folded it the proper way, will visit yours soon to see.
It is so funny because in Greece in the old days people avoided mixing fish with eggs. I love the idea of making these little pies!
Really? that is pretty funny. And I have to say I was not convinced of what it would taste like, until I did…great combo!
These look so very interesting. I like the tuna filling.
Indeed the tuna works surprisingly well 🙂
That is a lot of information in this post! I have heard Tunisia is a beautiful country, unfortunately all the lovely countries are being destroyed by maniac people who are only aiming at discord! 🙁 It is nice that you got the sheets so the recipe looks really authentic… I did not get my lablabi right yesterday and was too late to try anything else now, so having to skip the challenge… 🙁
Totally agree Rafeeda it is ashame these countries get ravaged of their beauty. Ah sorry about your lablabi 🙁
Wow! you managed to take pics of the process.. wonderful! I couldn’t.. had to rush through to get them into the oil! 😛 Glad you could make it with the delicate pastry sheet. Loved your pictures.. droolworthy! 🙂
Thank you Famidha, I have no idea how I got prep pics properly either lol. Thank you for your comment!
This looks so delicious and with the runny egg… yummm really very mouth watering. I’ve never tried this recipe before, so it will go to my bucket list too hoping one day I will manage to make it. Thanks
Thank you Amira and don’t wait as long as I have to make it, so good!
So interesting to learn about a new country and culture ?
Totally agree, even better through food 🙂
These look super delicious! Thanks for adding more photos of the cooking process — I find it really helpful. 🙂
OMG I was hoping you would notice lol, I managed to do it this time. Thanks for the comment my lovely Sys!
This is worth trying! The flavors are good and this is absolutely delicious!
I hope you try this recipe Nagi, you will not be disappointed, so good.