Tunisian Brik

Step 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.

Step 2: Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.

Step 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.

Step 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.

Step 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.

Step 6: Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.

Step 7: Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.

NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.