Tunisian Brik (essential Mediterranean)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 ounces butter, melted
• 1 small onion, finely chopped
• 6 1/2 ounces tuna in vegetable oil, drained
• 1 tablespoon capers, rinsed and chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 2 tablespoons parmesan cheese, grated
• 6 sheets phyllo pastry
• 2 small eggs

Recipe

• 1 preheat oven to 400°f metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
• 2 combine the onion, tuna, capers, parsley and parmesan in a bowl. season to taste with salt and pepper.
• 3 cut the filo pastry sheets in half widthways. layer four of the half-sheets together, brushing each with melted butter. keep the remaining pastry covered with a tamp towel.
• 4 spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. season with salt and pepper.
• 5 layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
• 6 place on a lightly greased baking tray and brush with melted butter. repeat with the remaining pastry, filling and egg.
• 7 bake for 15 minutes, or until the pastry is golden brown. serve warm or at room temperature.
• 8 note: the yolk is still soft after 15 minutes. if you like your eggs firmer, bake for a little longer.