Brik à l'Oeuf with Tuna and Capers

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp, paper-thin malsouka pastry folded around oil-packed tuna, capers, parsley, and a whole runny egg, then fried until golden. It is Tunisia's favourite street-food snack and a Ramadan staple. This Tunisian-inspired seafood recipe, ready in about 25 minutes, pairs eggs, oil-packed tuna, drained, capers, rinsed and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Tunisian cuisine 310 cal/serving

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Ingredients

4 malsouka or brik pastry sheets (or spring roll wrappers)
4 eggs
5 oz can oil-packed tuna, drained
2 tbsp capers, rinsed and chopped
1/4 cup flat-leaf parsley, finely chopped
1 small shallot, minced
2 tbsp grated parmesan or gruyère
1/4 tsp black pepper
1 tsp harissa
1 cup vegetable oil for frying
4 lemon wedges

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Instructions

Step 1: Flake the tuna and mix it with the capers, parsley, shallot, cheese, pepper, and harissa. 2. Heat 1 inch of oil in a wide skillet to 350°F (175°C). 3. Lay one pastry sheet on a plate. Spoon a quarter of the tuna mixture onto one half in a ring, leaving a well in the centre. 4. Crack an egg into the well, then fold the pastry over at once to make a half-moon and press the edges together. 5. Slide the brik into the oil and fry for 45–60 seconds per side, basting the top, until it is golden and the white is set but the yolk is still runny. 6. Drain on paper towels. Repeat with the rest, and serve immediately with lemon wedges.