Brik à l'Oeuf with Tuna and Harissa (Tunisian Egg Pastries)
Crisp golden pastry triangles filled with spiced tuna, parsley and a runny egg yolk, the great Tunisian street snack.
Made with Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelMedium
- Costabout £2.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Flake the tuna into a bowl. Stir in about 25 g of your ready made harissa paste (see the base recipe), the spring onions, parsley and capers. Keep the rest of the harissa for serving.
- 2
Lay one sheet of filo on the work surface and put a second sheet on top, folding the pair in half to make a square. Keep the other sheets covered with a damp tea towel so they do not dry out.
- 3
Spoon a quarter of the tuna mixture into the centre of the square, leaving a border, and make a small well in the middle. Crack an egg into a cup, then tip it gently into the well.
- 4
Quickly fold the pastry over the filling into a triangle, brushing the edges with a little water to seal. Handle carefully so the yolk does not break. Make 4 parcels in the same way.
- 5
Heat the sunflower oil in a wide frying pan over a medium high heat until a crumb of bread sizzles. Fry the briks 1 or 2 at a time for 1 to 2 minutes on each side until crisp and deep golden. Spoon a little hot oil over the top while frying.
3 min - 6
Drain on kitchen paper and serve straight away with the lemon wedges and the remaining harissa. Cut open carefully as the yolk will be hot.
Tips
- The yolk should stay soft and runny, so work quickly and fry just until the pastry is crisp. Pregnant women, older people and small children should have the egg cooked firm, which needs an extra minute on each side.
- Keep the oil at a steady medium high heat. Too cool and the pastry soaks up oil, too hot and it burns before the egg sets.
- Malsouka or brik pastry gives the truest result if you can find it at a world foods shop. Filo is an easy substitute.
Storing and freezing
Briks are best eaten within 10 minutes of frying. The tuna filling keeps in the fridge for up to 2 days. Do not store or reheat the finished briks, as the egg is the point of the dish.
Questions
Can I bake briks instead of frying?
Yes. Brush the parcels with oil and bake at 200C (180C fan) for 12 to 15 minutes until crisp and golden. The pastry is a little drier than fried brik, but the egg still sets with a soft yolk.
What can I use instead of tuna?
Fresh crab, cooked minced lamb or mashed potato with parsley are all traditional alternatives. For a vegetarian version use 150 g mashed potato with the harissa, capers and parsley.
Is brik suitable for coeliacs?
Not with filo, which is made from wheat. Look for gluten free filo or use gluten free spring roll wrappers, and check every label. The filling itself contains no gluten.
More made with harissa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.