Tunisian Brik (Egg‑filled Fried Pastry)
Crispy pastry parcels filled with egg, tuna and herbs, ready in under 30 minutes – a beloved street‑food snack that works perfectly as a quick home‑cooked bite.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat a tablespoon of olive oil in a large non‑stick skillet over medium heat.
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Step 2 of 5
Place one brik quarter in the pan, brush the surface with a little oil and quickly scatter a pinch of parsley, a few drops of harissa, and half the tuna; crack an egg onto the centre, season, and fold the pastry into a neat triangle, sealing the edges with a splash of water.
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Step 3 of 5
Fry for 2–3 minutes until the underside is golden, then carefully flip and cook another 2 minutes until the egg white is set but the yolk remains runny.
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Step 4 of 5
Transfer the brik to a paper‑towel‑lined plate, repeat with the remaining pastry and filling, and serve immediately with a wedge of lemon.
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Step 5 of 5
Optional: sprinkle a final pinch of salt and a drizzle of olive oil just before serving.
Notes from the kitchen
If brik pastry is unavailable, use super‑thin spring roll wrappers; fry them a touch longer to achieve the characteristic crispness. Serve the briks warm; leftovers can be reheated briefly in a hot pan to restore crunch.
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