Crispy Tunisian Brick à l’Oeuf Recipe Easy Homemade Egg and Tuna Snack
A crispy Tunisian snack featuring egg and tuna wrapped in delicate brick pastry, offering a quick, flavorful, and comforting treat perfect for snacks or casual dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Cuisine: Tunisian
Ingredients
- Brick pastry sheets (malsouka or warqa; thawed if frozen)
- Large eggs (room temperature)
- Canned tuna (preferably in oil, drained)
- Fresh parsley (finely chopped)
- Capers (optional, chopped)
- Lemon zest (1 teaspoon)
- Salt and black pepper to taste
- Vegetable oil (for frying; sunflower or light olive oil)
- Harissa paste (optional)
Instructions
- Prepare the filling: In a mixing bowl, combine drained canned tuna, finely chopped parsley, capers if using, lemon zest, salt, black pepper, and a small spoonful of harissa paste if desired. Mix gently until just combined.
- Get your pastry ready: Lay one brick pastry sheet flat on a clean surface. Cut into 8-inch (20 cm) squares if too large. Keep remaining sheets covered with a damp cloth.
- Assemble the bricks: Place a spoonful of tuna mixture in the center of the pastry square. Crack an egg gently over the tuna without breaking the yolk. Fold the pastry into a triangle or rectangle to encase the filling and press edges lightly to seal.
- Heat the oil: Pour about 1/2 inch (1.3 cm) of vegetable oil into a medium skillet and warm over medium heat. Test readiness by dropping a small piece of pastry in; it should sizzle immediately.
- Cook the bricks: Gently place folded bricks into hot oil. Fry until golden and crisp on one side (2-3 minutes), then flip and cook the other side. The egg inside should be cooked through but tender.
- Drain and serve: Transfer cooked bricks to paper towels to absorb excess oil. Serve immediately for best texture.
Notes
Keep the oil at a steady medium heat (around 350°F/175°C) to avoid burning the pastry or greasy bricks. Handle brick pastry gently to prevent tearing. Do not overfill to avoid bursting. For a baked version, brush with olive oil and bake at 400°F (200°C) for 12-15 minutes.
Nutrition
- Serving Size: 1 brick
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 2.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 14
Keywords: Tunisian Brick à l'Oeuf, crispy egg snack, tuna snack, brick pastry recipe, easy Tunisian recipe, homemade snack, egg and tuna pocket