Tunisian Egg and Tuna Brik
Oh, the egg and tuna brik! A true little treasure of Tunisian cuisine that my grandmother used to prepare with love. This crispy pastry, perfectly golden, hides a runny egg heart and a flavorful filling of tuna, capers, and harissa. Each bite is a sunny journey, simple yet generous. This is a recipe meant for sharing, perfect for Ramadan or a dinner with friends. So, grab your brick sheets and let yourself be tempted by this halal tradition that fills the house with aroma!
Ingredients
- Brick pastry sheets8 sheets
- Canned tuna200 g
- Eggs4
- Onion1 medium
- Capers2 tbsp
- Olive oil3 tbsp
- Harissa1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Fresh parsley2 tbsp chopped
Nutrition
Instructions
- 1
Flake the tuna, finely chop the onion, chop the parsley.
- 2
Mix tuna, onion, capers, 1 tbsp olive oil, harissa, salt, pepper, and parsley.
- 3
Place a brick sheet, add 1 tbsp filling in the center, make a well, crack an egg into it.
- 4
Fold the brick into a triangle or pouch, seal the edges well.
- 5
Heat remaining oil in a pan, fry each brick 2-3 minutes per side until golden.
- 6
Drain on paper towels, serve hot with salad or lemon.
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