Tuna and egg brick recipe

In her book Habibi, culinary stylist Mehdiya Kerairia shares the flavors of her childhood in Algeria, filled with memories of picking pomegranates, persimmons, and figs, enjoying snack time with french fries and omelets, and the aroma of grilled sardines by the sea. Do It In Paris food enthusiasts loved flipping through this book, which immerses us in Maghrebian gastronomy right from the introduction. Today, we're sharing the foolproof recipe for the iconic tuna and egg bricks. Enjoy !


Ingredients to shop

For 4 people

  • 4 sheets of brick pastry
  • 2 cans of natural tuna
  • 4 eggs
  • 2 red onions
  • 1 tomato
  • butter
  • pitted black olives
  • 1 branch of fresh mint
  • 1 branch of fresh parsley
  • 1 tablespoon of ras el-hanout
  • sunflower oil

The recipe

  1. Peel and finely chop the onions. Cut the tomato into pieces.
  2. Melt butter in a pan and sauté the tomato and onions.
  3. In a bowl, place the drained tuna, the mixture of onions and tomatoes, olives cut in half, chopped mint and parsley, and ras el-hanout. Mix well.
  4. Place the mixture in the center of the brick sheet, crack an egg over it, and fold by folding the sides (see p. 92-93). Heat oil in a pan and cook the brick for a few minutes on each side. Cook the side with the egg a little longer.
  5. Place the bricks on absorbent paper to soak up excess oil and serve hot with a side salad.


Also, discover a comforting duck breast and the star guacamole recipe from Coya.

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