Tunisian Halal Egg Brik
This egg brik recipe is a true treasure of Tunisian cuisine, an iconic street food that brings back memories of walks through the souks of Tunis. The thin, crispy brick pastry encases a runny egg yolk, enhanced by tuna, fresh parsley, and capers. Each bite is an explosion of textures and flavors, from crispy to creamy, from the sea to the sun. It's a hearty and generous dish, perfect for a light dinner or a unique appetizer. Try it, and you'll understand why it's so beloved in Tunisia!
Ingredients
- Brick pastry sheets8 sheets
- Eggs4 large
- Canned tuna (in water)200 g
- Capers2 tablespoons
- Fresh parsley, chopped3 tablespoons
- Ground cumin1 teaspoon
- Salt and pepperTo taste
- Frying oilFor frying
- Lemon1
Nutrition
Instructions
- 1
Drain the tuna and flake it with a fork. Mix with capers, parsley, cumin, salt, and pepper.
- 2
Place a brick sheet on a flat surface. Put a spoonful of filling in the center.
- 3
Make a small well in the filling and crack an egg on top. Season lightly with salt and pepper.
- 4
Fold the brick sheet into a half-moon or triangle shape, pressing the edges to seal. Repeat for the remaining sheets.
- 5
Heat frying oil to 170°C (340°F). Fry the bricks one by one for 2-3 minutes per side until golden and crispy.
- 6
Drain on paper towels and serve hot with a lemon wedge.
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