Tunisian Brik with Tuna and Egg

Ingredients

• 5 oz canned tuna in olive oil, drained
• 1 small onion, finely chopped
• 2 tbsp chopped parsley
• 1 tbsp capers, chopped
• 1 tsp harissa paste
• 8 sheets phyllo dough, thawed
• 4 large eggs
• Vegetable oil, for frying
• Lemon wedges, for serving

Method

1. Mix the tuna, onion, parsley, capers and harissa.
2. Heat 1 inch of oil in a large skillet to 350°F.
3. Stack 2 phyllo sheets and fold them into a rough 8-inch square. Spoon a quarter of the filling into the center, make a well and crack an egg into it.
4. Fold the pastry over into a triangle and press the edges, then slide it carefully into the oil.
5. Fry until golden, 1 to 2 minutes per side. The tuna is already cooked; the yolk stays runny, so cook a minute longer to 160°F if you want it set.
6. Drain on a rack and serve right away with lemon.

Notes