Entree: Tunisia – Sahel Coast – بريك بالبيض ➤ Brik bil-bayḍ (Thin fried pastry parcel filled with a whole egg and savory tuna or herb filling)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 4 round brik or warqa pastry sheets, approx. 8 in (20 cm) each
- 5 oz (140 g) canned tuna in oil, drained
- 4 large eggs, approx. 1.8 oz (50 g) each
- 1 large egg, approx. 1.8 oz (50 g) (beaten for sealing)
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (20 g) capers, rinsed and chopped (optional)
- 1 tbsp (15 ml) harissa, or to taste
- Salt and freshly ground black pepper to taste
- 2 cups (480 ml) vegetable oil for shallow or deep frying
- Lemon wedges for serving

Instructions

1. In a bowl combine the drained tuna, chopped onion, parsley, capers (if using), harissa, and a pinch of salt and pepper; flake and mix to form a compact filling.
2. Lay one brik sheet flat and brush the perimeter lightly with the beaten egg to help seal. Place about 1/4 of the tuna mixture toward the center, leaving room for the egg.
3. Make a small well in the filling and carefully crack one large egg into the well so the yolk stays whole; fold the brik over into a half-moon or triangular parcel and press the edges to seal firmly with the egg wash.
4. Repeat with remaining sheets, filling, and eggs to make four parcels.
5. Heat the vegetable oil in a skillet to 350°F (175°C) — enough oil to shallow-fry so the parcels can be flipped, or use deeper oil for full immersion.
6. Fry each brik 1–2 minutes per side until golden brown and crisp; adjust time so the egg yolk remains slightly runny or cook longer for a firmer yolk.
7. Drain briefly on paper towels, serve immediately with lemon wedges and extra harissa at the table.