brick à l'oeuf
Brick à l'Oeuf (Egg Brick)
Prep Time
2 mins
Cook Time
4 mins
Total Time
6 mins
A brick à l'oeuf (egg brick) is a traditional Tunisian recipe prepared with a sheet of brick dough, fried in oil after it has been filled with an egg, and optionally with tuna, harissa and capers.
Course: Appetizer
Cuisine: North African, Tunisian, Vegetarian
Servings: 1 brick
Author: Renards Gourmets
  • 1 sheet brick dough
  • 1 egg
  • Harissa (optional)
  • Canned tuna (optional)
  • Capers (optional)
  • Salt
  • Pepper
  • Vegetable oil (for frying)
  1. Heat oil in a large skillet. The oil should be hot but not steaming.
  2. Place the sheet of brick dough in a large, deep dish and break an egg in the center.
  3. (Optional) Add tuna, harissa and/or capers.
  4. Season with salt and pepper.
  5. Fold the sheet on itself to form a half circle and slide it gently into the hot oil, making sure that the egg does not escape.
  6. Fry on medium heat for 2 minutes on each side, or a little more if you prefer the egg more cooked.
  7. Serve immediately, with lemon, a salad and/or spicy chorba.
Recipe Notes

Before frying, you can sprinkle the egg with grated scallion and chopped cilantro.