Phyllo Turnovers with Vegetables and Tuna

In salted boiling water, cook the broccoli and cauliflower florets until they’re tender but firm. Set aside.

In a frying pan, heat the oil over medium heat and brown the onion and celery for 2 to 3 minutes.

In a bowl, gently mix the vegetables, tuna, capers, lemon zest, salt and pepper to season.

Preheat the oven to 400°F (200°C).

In a frying pan, heat enough oil over medium heat so there’s about 1/2" (1 cm) of oil in the pan.

On a work surface, lay two phyllo sheets on top of each other.

Put ¼ of the vegetable mixture on half a sheet, making a depression in the centre and then crack open an egg in it.

Fold over the phyllo sheets in the shape of a half-moon and place in the hot oil.

Use a spatula to press down the edges of the phyllo turnover so that they stick together and do not release the filling.

Cook each side for 2 minutes, then place on a baking sheet.

Repeat these steps for the remaining sheets, making four turnovers in all.

Place the turnovers in the oven and heat for 5 minutes.

Serve right away.