Tunisian Brik with Egg and Tuna: Easy, Crispy Recipe

Tunisian brik with egg and tuna is a classic dish that’s full of flavor and nostalgia.

Whether you enjoy it during Ramadan or just on a cozy evening, it’s a comforting, quick, and customizable recipe that’s sure to please. Don’t forget to serve it warm and crispy!

Egg and tuna Tunisian Brik – A Crispy, Savory Classic Perfect for Ramadan

Tunisian brik with egg is one of those irresistible dishes I find myself making over and over again—especially during Ramadan.

This crispy golden triangle hides a soft, runny egg surrounded by flavorful tuna, briny capers, chopped onion, and fresh parsley, all wrapped in delicate brik (or malsouka) pastry for spring rolls and pan-fried to perfection.

Nothing beats homemade brik sheets or spring rolls wrappers when you want that perfect crunch! This recipe is coming soon.

At home, it’s a ftour favorite. They’re quick, simple, and incredibly satisfying—often whipped up last minute when hunger calls.

We love pairing them with a fresh salad or a warm bowl of chorba frik.

And today, I’m finally sharing the recipe with you—because for once, I managed to save one brik just long enough to snap a photo. And let me tell you… it was worth every bite!

Ingredients for Tunisian Brik with Egg and Tuna

Here’s everything you need to make 5 briks. Adjust quantities based on servings:

• 5 brik pastry sheets (or more depending on number of servings) : Use store-bought or homemade malsouka for best texture and taste.
• 5 eggs : One whole egg per brik, added raw so it cooks inside and stays soft.
• 1 handful of capers : Adds salty, briny flavor that balances the richness of the filling.
• 1 can of tuna in oil : Drain well to avoid excess moisture in the filling.
• 1 finely chopped onion : For depth of flavor and slight sweetness once cooked.
• Grated cheese (to taste) : Use mozzarella, emmental or a cheese blend for a melty center.
• 4 medium potatoes : Boiled and mashed; forms the creamy base of the filling.
• Chopped fresh parsley : Adds freshness and color to the mix.
• Salt & black pepper : Season to taste.
• Harissa (optional) : A small spoonful adds a mild kick typical of Tunisian cuisine.

How to Make Traditional Tunisian Brik with Egg

1. Boil the potatoes until tender in salted water, then drain and mash them.
2. Heat some oil in a frying pan, then reduce the heat.
3. Lay a brik sheet flat, place a circle of mashed potato in the center.
4. Crack an egg into the center of the mashed potatoes.
5. Season with salt and pepper.
6. Add the filling: a bit of tuna, chopped parsley, chopped onion, capers, harissa, and grated cheese.
7. Fold into a triangle, sealing the edges tightly.
8. Fry in hot oil until both sides are golden and crispy.
9. Drain on paper towels, and serve immediately.

Light Version: Brik Without Frying (Oven or Pan Method)

Want a healthier alternative? Here are two lighter methods:

– Oven-Baked Brik

1. Preheat oven to 200°C (390°F), fan setting if available.
2. Assemble the brik as above.
3. Place on a baking sheet lined with parchment paper.
4. Brush lightly with olive oil.
5. Bake for 12–15 minutes, flipping halfway for even browning.

– Non-Stick Pan Cooking

1. Heat a non-stick skillet on medium-low heat.
2. Place the folded brik with no oil or just a thin layer using a paper towel.
3. Cook 2–3 minutes per side until golden and crispy.
4. Serve hot and fresh.

What to Serve With Tunisian Brik

• Fresh salad with lemon vinaigrette
• Chorba frik or Tunisian lamb soup.
• Homemade harissa or yogurt garlic sauce

FAQ: Common Questions About Tunisian Brik

– Can I prepare brik ahead of time? It’s best assembled right before frying or baking to avoid sogginess.

– Can I use spring roll wrappers? They can work in a pinch but won’t give the same crispiness as real brik or malsouka.

– Can it be frozen? Not recommended once the egg is added raw. You can prep the filling and freeze separately.

– How do I prevent the egg from leaking? Fold tightly and use a bit of egg white to seal the edges like glue.

Tips for Perfect Briks Every Time

• Use a deep spoon to hold the egg in place while folding.
• Seal tightly: A torn brik can leak in oil.
• Cook one at a time to maintain oil temperature.
• For extra crunch, double-layer your brik pastry.

Other recipes for appetizers to try

• Crispy Minced Lamb Samosas with Spring Roll Wrappers
• Samosa recipe ( indian potato beef and green pea samosa)
• Easy Homemade Tuna Pizza Rolls