Tunisian Brik à l’Oeuf with Crisp Phyllo, Fast
Crisp on the outside, saucy in the center—this Tunisian street‑food classic is all about contrasts. Tunisian brik à l’œuf folds a whole egg, tuna, parsley, and onion into a paper‑thin wrapper and fries it until the whites are set and the yolk runs. Here we swap in supermarket phyllo for traditional brik pastry (malsouka/warka) and shallow‑fry for less oil. Expect a bracing squeeze of lemon and, if you like, a dab of harissa.
Equipment
- Wide skillet
- Sheet pan
- Paper towels
- Small bowl
- Small cups or ramekins (for eggs)
- Spoon
- Thermometer (optional)
Ingredients
- 8 sheets phyllo pastry (about 9×14 in / 23×36 cm) thawed and kept covered
- 1 can tuna in olive oil 5 to 7 oz / 140 to 200 g, well drained
- 4 large eggs one per turnover
- 1/4 small onion about 1.5 oz / 40 g, very finely minced
- 2 tbsp flat-leaf parsley finely chopped (8 g)
- 1/2 tsp fine salt or to taste
- 1/4 tsp black pepper
- 2 cups neutral oil for shallow frying (canola, sunflower, or peanut)
- 1 lemon cut into wedges, to finish
- 1 to 2 tsp harissa optional, for serving
Instructions
- Make the filling base. In a small bowl, mix drained tuna, minced onion, parsley, salt, and pepper. Taste—it should be well seasoned and a little herby. Set four equal mounds on a plate so assembly moves quickly.
- Heat the oil. Pour about 1/2 inch (1.25 cm) of neutral oil into a wide skillet. Warm over medium to medium‑high heat until it reaches about 350°F/175°C. If you don’t have a thermometer, a corner of phyllo should bubble briskly without browning instantly.
- Prepare your station. Line a sheet pan with paper towels next to the stove. Crack each egg into a small cup or ramekin. This lets you slide it in where you want it and reduces the chance of a broken yolk.
- Layer the phyllo. Take two sheets of phyllo and stack them, brushing or lightly misting the top sheet with a thin film of oil so the layers adhere. Work with one turnover at a time; keep the rest covered.
- Add filling and egg. Place one portion of tuna mixture just off‑center on the short side of the phyllo stack, creating a shallow well in the middle with the back of a spoon. Gently slide one egg from its cup into the well so the yolk sits in the center.
- Fold and seal. Fold the short edge up and over the filling, then fold in the sides to enclose, and continue folding into a neat triangle or envelope. Press the edges firmly so they stick. If a little white escapes, it will help seal the seam in the oil.
- Fry. Carefully slide the turnover into the hot oil, seam‑side down. Fry 1 to 2 minutes, spooning hot oil over the top so the white sets on the surface, then flip and fry 45 to 90 seconds more. Aim for deep golden edges. The white should look mostly opaque; the center should still feel slightly soft.
- Drain and finish. Transfer to the prepared tray to drain. Repeat with remaining turnovers, adjusting heat so the oil stays hot but not smoking. Serve immediately with lemon wedges and a dab of harissa if you enjoy heat.
Nutrition
Calories: 520kcalCarbohydrates: 22gProtein: 24gFat: 36gSaturated Fat: 6gCholesterol: 215mgSodium: 680mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 18mgCalcium: 70mgIron: 3.5mg
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