(variation II, as seen on Food Network)
Heat the oven to 425°F/220°C.
Drain the tuna and flake it up in a bowl with a fork.
Add the grated gruyère and the chopped parsley or coriander.
Season with salt and pepper.
Cut a sheet of phyllo in three.
Brush each third with melted butter and arrange one on top of the other to make a circle. (You may want four thirds.)
Make a ring of filling in the centre, like a flat doughnut.
Crack and egg into the ring.
Pull the phyllo edges into a bundle and set on a baking sheet.
Make the remaining bundles.
You should have about six.
Brush the bundles with melted butter.
Bake 5 minutes for a runny egg inside and 10 minutes for a firm egg.
This is nice with a simple tomato salad on the side.
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