Tunisian egg recipes

8 Tunisian egg recipes, each written for this site and each saying what its method turns on.

Blunkett Salad, sourced from Tunisia. The bread is torn and soaked in the dressing rather than fried, so it goes soft on purpose. Fish, Egg.
Brik, sourced from Tunisia. A whole raw egg goes in and must still be runny when it is eaten, which gives about three minutes in the pan. Fish, Egg.
Brik Danouni, sourced from Tunisia. A semolina dough rather than filo, so it is soft and substantial where the filo one shatters. Fish, Egg.
Fricassé, sourced from Tunisia. The roll is deep-fried rather than baked, so the crumb stays dense and takes the filling without falling apart. Fish, Egg.
Lablabi, sourced from Tunisia. The bowl is built at the table on torn bread, and the broth is ladled over it to order. Egg, vegetarian.
Mechouia Salad, sourced from Tunisia. Everything is grilled over a flame and then ground together, so it is a coarse paste rather than a salad of pieces. Fish, Egg.
Tunisian Tagine, sourced from Tunisia. A baked egg dish and not a stew — the pot gives it its name and nothing else is shared. Chicken, Egg.
Ummak Huriyya, sourced from Tunisia. The carrots are boiled and then crushed with a fork, not grated raw — it is a warm salad, closer to a mash. Egg, vegetarian.

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