Brik à l'Oeuf

Name: Brik à l'Oeuf
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Tunisia
Ingredients: 4 sheets malsouka or spring roll pastry; 4 eggs; 1/2 cup canned tuna, drained; 1/4 cup capers; 2 tbsp fresh parsley, chopped; 1 small onion, finely chopped; Vegetable oil, for frying; Lemon wedges, for serving

4 servings15 min prep12 min cookEasy Tunisia

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The Story Behind It

The Tale of Brik à l'Oeuf

Story updated September 17, 2026

Tunisia's crisp, egg-filled pastry likely takes its name from the Turkish börek, a legacy of Ottoman rule, though its exact origins are murky and are sometimes attributed to Tunisian Jewish cooks, possibly influenced by Andalusian Jews who arrived after their 15th-century expulsion from Spain. The French 'à l'oeuf' reflects the colonial era.

Ingredients

Scale:· 4 servings

4 sheets malsouka or spring roll pastry
4 eggs
1/2 cup canned tuna, drained
1/4 cup capers
2 tbsp fresh parsley, chopped
1 small onion, finely chopped
Vegetable oil, for frying
Lemon wedges, for serving

Instructions

1Lay a pastry sheet flat and place a spoonful of tuna, onion, parsley, and capers in the center.
2Crack an egg directly on top of the filling.
3Quickly fold the pastry into a half-moon or triangle, sealing the edges well so the egg does not leak.
4Heat oil in a skillet over medium-high heat.
5Fry the brik 1-2 minutes per side until golden and crisp, with the yolk still slightly runny.
6Serve immediately with lemon wedges.

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