Tunisian crispy egg and tuna pastry (Brik à l'œuf)

1. Flake the drained tuna with a fork and mix with the finely chopped parsley, grated onion, capers, harissa and a little salt and pepper.

2. Heat 2-3 cm of oil in a frying pan (about 180 °C).

3. Lay two filo sheets on top of each other (stronger that way), pile a quarter of the tuna filling in the middle, make a hollow in it and carefully crack an egg into it.

4. Quickly fold the sheet into a triangle or half-moon, press the edges and slide it into the hot oil at once.

5. Fry for about 1 minute per side until golden and crisp while the yolk stays runny inside; drain on kitchen paper.

6. Make the rest the same way and serve immediately with lemon wedges.

Tip: Brik is Tunisia's favourite Ramadan starter; filo works well in place of the real, thin malsouka sheets. The idea is to eat it by the corner, sucking out the yolk without dripping, a fun challenge at dinner. The egg only needs 1-2 minutes, as longer frying makes it hard.