Brik à l'oeuf (Tunisian Egg Brik) - African Recipe
Brik à l'oeuf is a beloved Tunisian dish, typically enjoyed as a starter. The name 'Brik' is derived from the Turkish word 'Börek', meaning stuffed pastry. Its distinguishing feature is the runny egg yolk that oozes out when you take your first bite. Brik is a symbol of hospitality in Tunisia and is often served during Ramadan and at weddings. The dish is traditionally served hot with a squeeze of lemon juice and enjoyed with a side of harissa-spiced couscous or a simple salad. The golden, crispy pastry paired with the soft, runny egg creates a delightful contrast, making Brik a culinary adventure on a plate.
Ingredients
- 4 sheets Malsouka (Tunisian pastry sheets) or Filo dough Look for fresh, unbroken sheets. They should be thin and translucent.
- 4 Eggs Fresh, room temperature eggs are best.
- 200 grams Tuna, canned Canned tuna in olive oil yields the best flavor.
- 4 sprigs, finely chopped Parsley, fresh Parsley adds a fresh, herbal flavor.
- 1, finely diced Onion, white Adds sweetness and texture.
- 1, cut into wedges Lemon For serving. The acidity balances the richness of the egg and tuna.
- Enough for deep frying Vegetable oil Neutral oils like sunflower or canola work best for frying.
- To taste Salt and Pepper Season according to preference.
Brik à l'oeuf (Tunisian Egg Brik)
Updated on 03/23/2025
Brik à l'oeuf is a beloved Tunisian dish, typically enjoyed as a starter. The name 'Brik' is derived from the Turkish word 'Börek', meaning stuffed pastry. Its distinguishing feature is the runny egg yolk that oozes out when you take your first bite. Brik is a symbol of hospitality in Tunisia and is often served during Ramadan and at weddings. The dish is traditionally served hot with a squeeze of lemon juice and enjoyed with a side of harissa-spiced couscous or a simple salad. The golden, crispy pastry paired with the soft, runny egg creates a delightful contrast, making Brik a culinary adventure on a plate.
Ingredients
- 4 sheets Malsouka (Tunisian pastry sheets) or Filo dough (Look for fresh, unbroken sheets. They should be thin and translucent.)
- 4 Eggs (Fresh, room temperature eggs are best.)
- 200 grams Tuna, canned (Canned tuna in olive oil yields the best flavor.)
- 4 sprigs, finely chopped Parsley, fresh (Parsley adds a fresh, herbal flavor.)
- 1, finely diced Onion, white (Adds sweetness and texture.)
- 1, cut into wedges Lemon (For serving. The acidity balances the richness of the egg and tuna.)
- Enough for deep frying Vegetable oil (Neutral oils like sunflower or canola work best for frying.)
- To taste Salt and Pepper (Season according to preference.)
Instructions
No instructions available.
Nutrition Info:
- fatApproximately 15 grams
- fiberApproximately 1 gram
- sodiumApproximately 400 milligrams
- proteinApproximately 20 grams
- caloriesApproximately 350 calories per serving
- carbohydratesApproximately 30 grams