Tunisian Egg and Tuna Brik
The egg and tuna brik is a true star of Tunisian cuisine, perfect for a starter or appetizer. In every bite, you'll discover a runny egg yolk that blends with the mellow tuna and the kick of harissa. You might wonder what the difference is between Tunisian and Moroccan cuisine? Well, Tunisia relies heavily on seafood flavors and chili (harissa), while Morocco favors sweet-and-savory blends with cinnamon and saffron. To succeed with this brik, choose very fresh brick sheets and hot oil. Crispy on the outside, melting inside, it will take your taste buds straight to the Tunisian sun!
Ingredients
- brick pastry sheets4
- eggs4
- canned tuna, drained200 g
- onion1 small
- capers2 tablespoons
- fresh parsley, chopped2 tablespoons
- harissa1 teaspoon
- frying oilas needed
- saltto taste
- black pepperto taste
Instructions
- 1
In a bowl, flake the drained tuna. Add the finely chopped onion, capers, parsley, and harissa. Season with salt and pepper, mix well.
- 2
Place a brick sheet flat on a plate. Spoon a little of the tuna mixture in the center.
- 3
Carefully crack a whole egg on top of the filling, being careful not to break the yolk.
- 4
Fold the brick sheet in half to form a turnover. Lightly moisten the edges with a little water to seal.
- 5
Heat oil in a deep pan (about 170°C). Dip the brik and fry for 2-3 minutes on each side, until golden and crispy.
- 6
Drain on paper towels, serve hot as an appetizer or starter.
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