Brik à l’Oeuf (Tunisian Fried Egg and Tuna Pastry)

Brik à l’oeuf is Tunisia’s iconic street-food pastry: a paper-thin malsouka sheet folded around egg, tuna, and parsley, then fried until crackling. It is a Ramadan table staple and a quick appetizer any night of the week.

Ingredients

• 4 sheets malsouka or spring roll wrappers (feuilles de brick)
• 4 large eggs
• 1 can (5 oz) tuna, drained and flaked
• 1 small onion, finely chopped
• 2 tbsp chopped fresh parsley
• 1 tsp capers, chopped (optional)
• Salt and black pepper, to taste
• 1 tsp harissa (optional, for heat)
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Mix the filling
   In a bowl, combine the tuna, onion, parsley, capers, and harissa. Season with salt and pepper.
2. Warm the oil
   Pour about 1/2 inch of vegetable oil into a wide skillet and heat over medium-high heat.
3. Fill the wrapper
   Lay a malsouka sheet flat and spoon the tuna mixture onto one half, leaving a well in the center. Crack an egg into the well.
4. Fold and seal
   Fold the wrapper in half over the filling to form a half-moon, pressing the edges to seal before the egg runs.
5. Fry until crisp
   Carefully slide the brik into the hot oil and fry for 1-2 minutes per side, until golden and crackling but the yolk is still soft.
6. Drain and serve
   Lift out with a slotted spatula, drain briefly on paper towels, and serve immediately with lemon wedges.

Eat it right away, while the pastry is still crisp and the yolk is runny.