Brik with Egg and Tuna — The Crispy Tunisian
The egg brik is a staple of Tunisian cuisine, and once you've tasted it, you'll understand why! This little crispy triangle holds a treasure: a runny egg, tuna, parsley and a hint of harissa that awakens the taste buds. It's the king of appetizers, often served at the start of Ramadan meals or family celebrations. Tunisian cuisine stands out for its generous use of spices and its simplicity: fresh ingredients, sunshine on a plate. With this recipe, you bring a piece of Tunisia home in less than 30 minutes. Don't forget the lemon to balance the flavors!
Ingredients
- Brick pastry sheets4
- Eggs4
- Tuna in olive oil, drained160 g
- Chopped flat-leaf parsley2 tbsp
- Finely chopped onion1 small
- Capers1 tbsp
- Harissa1 tsp
- Grated cheese (optional)2 tbsp
- Frying oil500 ml
- Salt and pepperto taste
- Lemon (for serving)1
Instructions
- 1
Prepare the filling: in a bowl, mix the drained tuna, chopped onion, parsley, capers, harissa, salt and pepper. Taste and adjust the seasoning.
- 2
Take a brick sheet and place it on a plate. Spread a little filling in the center, making a small well, then crack an egg into the middle. Season the egg lightly with salt and pepper, and add a little grated cheese if desired.
- 3
Carefully fold the edges of the sheet to form a triangle or half-moon, making sure to enclose the egg without piercing it. Slightly moisten the edges with a little water to seal.
- 4
Heat the frying oil in a deep pan over medium-high heat (about 180°C). Gently slide in the brik and fry for 1 to 2 minutes on each side, until golden and crispy.
- 5
Drain on paper towels and serve immediately, with lemon wedges to squeeze over. It's even better eaten hot, by hand, biting into the runny yolk!
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