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Fish, Maghreb and Middle East

Egg and tuna briks with salad

Egg and tuna briks are a Tunisian specialty for 4 people, ready in 30 minutes, medium difficulty, around €2.50 per serving. The trick is cracking the egg into a cup first, then sliding it gently onto the filling so it stays runny once the brik is fried.

Crispy Tunisian briks with a runny egg and tuna, meant to be eaten with your hands alongside a fresh salad.

Egg and tuna briks with salad
Total time
30 min
Difficulty
Medium
Cost per person
€2.50
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under the golden, crackling pastry, the egg stays runny and coats the tuna, capers, and melted cheese inside. Parsley and onion add freshness, while the capers bring a salty punch that wakes everything up. This is a finger food dish, no fuss involved, and it always surprises people who have never tried it before.

It makes a great weeknight dinner that breaks from the usual routine, or a fun starter to kick off a meal with friends. Kids love breaking open the brik and watching the egg spill out, just let it cool a bit after frying. Mon Chou suggests prepping the filling ahead of time so dinner comes together faster.

The ingredients

4 people

Dairy

  • Brick pastry sheets 6
  • Eggs 6
  • Grated cheese 60 g

Pantry

  • Canned tuna in wateroften in the pantry 2 can
  • Capersoften in the pantry 2 tbsp
  • Frying oiloften in the pantry 40 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Flat leaf parsley 1 bunch
  • Onion 1
  • Green lettuce 1
  • Tomatoes 2
  • Lemon 1

Allergens Gluten, Eggs, Fish

The step by step recipe

  1. Drain the tuna and mix it with the finely chopped onion, chopped parsley, capers, and grated cheese.

    Chop the onion very finely, large pieces can tear through the pastry sheet.

  2. Lay out a brick sheet, spoon some filling in the center leaving a well, then crack an egg on top.

    Keep the sheets under a damp towel, they dry out and crack within minutes.

  3. Fold the sheet into a triangle to protect the filling, and seal the edge with a little water.

    Fold quickly and tightly so the egg doesn't escape into the oil.

  4. Fry the briks in hot oil, two minutes on each side, and drain them on paper towels. 8 min

    The oil is ready when a small piece of pastry sizzles right away when it touches the bottom.

  5. Make the salad with tomatoes, lemon, olive oil, salt, and pepper, and serve alongside the hot briks.

    Serve right away, the brik is best crispy, and cut it in half so the egg runs out.

Our tips to get it right

  • Work fast once the egg is sitting on the filling, the longer the open brik waits, the more likely the egg will spill before frying.
  • Use a wide, flat spatula to flip the brik in the oil, thin tongs tend to tear the pastry.
  • Let the oil come back up to temperature between batches, otherwise the next briks soak up too much oil and lose their crunch.

The variations

  • Swap the tuna for shredded cooked chicken for a milder version kids often prefer.
  • For a vegetarian version, replace the tuna with mashed potato and a pinch of cumin.
  • For a quicker version, bake the briks at 200 degrees for 10 minutes instead of frying, they'll be slightly less crispy but easier to make.

What to serve it with

  • A lemony green salad with tomatoes
  • Mint tea
  • Olives as a starter

Storage

Briks are best eaten right away, since a runny egg doesn't hold up well over time. If needed, keep the raw filling in the fridge for up to 24 hours before assembling and frying. Avoid freezing them once cooked, the pastry turns soft and chewy after thawing.

Questions about this dish

How do I keep the egg from spilling out of the brik?

Crack the egg into a cup first, then slide it gently into the well in the filling. Fold and seal the edge quickly with a little water to keep it enclosed.

Can I prep briks ahead of time?

You can make the filling a day ahead and keep it in the fridge. Assemble and fry the briks right before serving so the egg stays runny and the pastry stays crisp.

What can I use if I don't have brick pastry sheets?

Brick pastry is thin and specific, hard to truly replace. In a pinch, two layers of phyllo dough can work, though the result will be a bit drier.

Do kids actually enjoy briks?

Yes, they usually love breaking the brik open and watching the egg spill out. Let them cool for a few minutes before serving, the filling stays hot longer than the pastry suggests.

How long does it take to make egg and tuna briks with a salad?

Count 30 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in egg and tuna briks with a salad?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does egg and tuna briks with a salad cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, fish. Always check the labels of the products you buy.

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