Entree: Tunisia – Southern Tunisia – بريك بالبيض ➤ Brīk bil-bayḍ (Thin fried pastry parcel filled with egg and savory fillings, crisp outside with a soft runny yolk inside)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 8 malsouka sheets or large square phyllo/wonton wrappers, about 8–10 in (20–25 cm) rounds
- 6 oz (170 g) canned tuna, drained and flaked
- 4 large eggs, approx. 1.75 oz (50 g) each
- 1 small boiled potato, mashed, about 6 oz (175 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 small shallot or small onion, minced, about 1.5 oz (45 g)
- 2 tbsp (30 ml) harissa paste, or to taste
- 1 tbsp (15 ml) capers, chopped (optional)
- 1 tbsp (15 ml) lemon juice
- 1 large egg for sealing/egg-wash, approx. 1.75 oz (50 g)
- 1/2 cup (120 ml) olive oil for shallow frying (more as needed)
- Salt and freshly ground black pepper to taste
- Lemon wedges and extra harissa for serving

Instructions

1. Step 1: Prepare the filling by combining the flaked tuna, mashed potato, chopped parsley, minced shallot, capers if using, lemon juice, and harissa in a bowl. Season lightly with salt and pepper and mix to a spreadable consistency.
2. Step 2: Lay one malsouka sheet flat on a clean surface. If using large round sheets, fold to form a square or leave round depending on technique. Brush the edges lightly with beaten egg (use the separate egg for sealing).
3. Step 3: Spoon about 2–3 tbsp (30–45 g) of the tuna-potato mixture onto the center or lower third of the wrapper. Make a small well in the filling and carefully break one whole egg on top so the yolk sits exposed (for a runny yolk) or slightly buried for a firmer yolk.
4. Step 4: Fold the wrapper over the filling to form a neat triangle or parcel, pressing the edges to seal with the egg wash. Ensure no filling or egg leaks; trim any excess pastry.
5. Step 5: Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking (about 325–350°F / 160–175°C surface temperature). Fry the parcels in batches, seam side down first, for 1.5–3 minutes per side until deep golden and crisp. Adjust heat so pastry cooks through and yolk reaches desired doneness (shorter for runny yolk).
6. Step 6: Transfer to paper towels to drain briefly. Serve immediately with lemon wedges and extra harissa on the side.