Entree: Tunisia – Tunis & North – بريك بالبيض ➤ Brīk bil-bayḍ (Crispy folded thin pastry filled with egg and savory ingredients)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Total 26 min

Ingredients

- 4 sheets malsouka or phyllo dough (use 1 sheet per portion)
- 4 large eggs, approx. 1.8 oz (50 g) each
- 4 oz (115 g) canned tuna, drained and flaked
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) chopped flat-leaf parsley
- 1 tsp (5 g) harissa (adjust to taste)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 3 tbsp (45 ml) water (for sealing paste)
- 1/2 cup (120 ml) vegetable oil for shallow frying
- Lemon wedges for serving

Instructions

1. In a small bowl whisk the flour with 3 tbsp (45 ml) water to a smooth paste; keep nearby as sealing glue. Mix tuna, capers, parsley and harissa in another bowl; season with 1/4 tsp (1 g) salt and pepper.
2. Lay one sheet of malsouka/ phyllo on a work surface. Place about 1 tbsp (15 ml) of the tuna mixture toward the center. Make a small well and gently crack one egg into the center over the tuna; if the sheet is large, fold into a triangular parcel, or fold the edges over to enclose the filling, sealing edges with the flour paste.
3. Heat oil in a 10–12 inch (25–30 cm) skillet over medium-high heat until shimmering. Carefully slide one parcel into the hot oil, seam-side down. Fry 2–3 minutes until golden, then flip and fry another 2–3 minutes until crisp and the white is set but yolk remains slightly runny (cook a little longer for a firmer yolk).
4. Transfer to a paper towel-lined plate to drain. Repeat with remaining sheets and fillings, adding more oil if needed. Season with remaining 1/4 tsp (2 g) salt to taste.
5. Serve immediately with lemon wedges and extra harissa on the side.