Brik a L’oeuf de canard

Preparation time: 2 minutes Cooking Time: 4 minutes Serves: 2

Difficulty: 1/5

This Simple Tunisian dish is great for breakfast or as a simple light snack or starter with a little harissa to give it a kick. You can use traditional warkha pastry leaves, although filo is probably more common in shops and supermarkets or use the thin pastry leaves found in Turkish and middle eastern shops. They all work well and are made and turn out in a similar way. Any of the Clarence Court® range can be used for this dish, or try making miniature ones with quail eggs.

Recipe by Mark Hix


  • 4 sheets of filo or wharka pastry measuring about 25-30cm square
  • 4 Braddock white duck eggs or another egg of your choice, cracked into small individual pots
  • Salt and freshly ground black pepper
  • 2-3 tbls olive oil
  • Harissa to serve (optional)

  • Print Recipe


    Heat some olive oil in a large, preferably non-stick, frying pan. Lay a sheet of pastry into the pan then quickly tip the egg into the centre, season and fold the pastry over into a triangle. Cook for a minute or so on each side, or until the pastry is crisp but the egg yolk is still soft. Carefully remove with a spatula and serve immediately with or without the harissa.