Brik à l'Oeuf

Name: Brik à l'Oeuf
Total time: 25 min
Yield: 4
Cuisine: Tunisian
Ingredients: 4 Malsouka or brik pastry sheets; 4 Eggs; 160 g Tinned tuna, drained; 1/2 Onion, finely chopped; 15 g Flat-leaf parsley, chopped; 1 tbsp Capers; 1 tsp Harissa; 300 ml Oil for shallow frying

A whole egg slipped into a paper-thin pastry with tuna and parsley, folded and fried for barely a minute so the shell shatters and the yolk runs when you bite it.

แหล่งที่มา

สูตรโดย Tunisian street kitchens · 🏺 ดั้งเดิม · The counter-and-cart side of Tunisian food — fried to order, eaten standing, and hotter with harissa than any tourist expects.

Tunisian · street classic — An ownerless traditional dish, so no cook is credited. The cited article confirms brik as a thin pastry parcel, most famously filled with egg and tuna in Tunisia, and situates it in the wider börek family. This recipe is the Tunisian brik à l'oeuf specifically. Quantities and method here are this book's own.

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วิธีทำ

Mix the tuna, onion, parsley, capers and harissa. Season lightly — the tuna is already salty.
Heat 1.5 cm of oil in a wide pan to 180 °C. Have a slotted spoon ready before you start folding.
Lay one pastry sheet on a plate, spoon a quarter of the filling onto one half and make a well in the middle.
Crack an egg into the well, fold the pastry over into a half-moon and press the edges shut.
💡 Work fast and fry it immediately — the egg white soaks the pastry within a minute and it will tear as you lift it.
Slide it into the oil and fry 45–60 seconds a side, spooning hot oil over the top, until golden and blistered.
Drain briefly and eat at once, with lemon. The yolk must still be liquid.

💡 เคล็ดลับ

Eat it Tunisian-style: hold it by one corner, bite the opposite corner first and catch the yolk. There is no dignified method.
Overcooking by 30 seconds sets the yolk and the dish loses its whole point.
Vegetarian version: swap the tuna for mashed potato with parsley — a common Tunisian variant in its own right.