The Tunisian stuffed pastry commonly sold as street food and filled with egg is called brik.
Brik is made with malsouka, a very thin pastry sheet related to warqa. A classic version contains an egg, tuna, parsley, and sometimes capers or cheese. The sheet is folded around the filling and fried until crisp, with the egg often remaining soft inside. It is typically eaten by hand, with lemon juice added just before serving.
Brik is especially associated with Tunisian cuisine and is widely eaten during Ramadan, although it is available throughout the year. The pastry’s thin wrapper gives it a delicate, brittle texture that distinguishes it from thicker filled pastries.
Brik is sometimes confused with börek, the broader family of filled pastries found across the former Ottoman world. The names and wrappers are related through regional culinary history, but Tunisian brik has its own characteristic malsouka pastry and egg-based filling.