Brik with duck's egg and harissa / Jason Lowe

Serves 2

This simple Tunisian dish is great for breakfast or as a simple light snack or starter – with a little harissa to give it a kick. I love the Belazu rose harissa, which is available in good food shops and supermarkets and which has a lovely hot kick tempered by rose petals. You can use traditional warka pastry leaves, although filo is probably more commonly found in shops and supermarkets; or you could use the thin pastry leaves found in Turkish and Middle Eastern shops. They all work well and are made and turn out in a similar way.

4 sheets of filo or warka pastry measuring about 25-30cm square
4 duck eggs or another egg of your choice, cracked into small individual pots
Salt and freshly ground black pepper
2-3tbsp olive oil
Harissa, to serve (optional)

Heat some olive oil in a large, preferably non-stick frying pan. Lay a sheet of pastry into the pan then quickly tip the egg into the centre, season and fold the pastry over into a triangle.

Cook for a minute or so on each side, or until the pastry is crisp but the egg yolk is still soft.

Carefully remove with a spatula and serve immediately with or without the harissa.