Brik a l'Oeuf

Prepare the filling by combining the drained tuna, finely diced onion, chopped capers, parsley, harissa paste, and black pepper in a bowl. Mix thoroughly with a fork, breaking up any large chunks of tuna until the filling is evenly seasoned and combined.

Lay one pastry sheet flat on a clean, dry work surface. Spoon a quarter of the tuna mixture onto one half of the pastry, spreading it slightly and creating a small well in the centre of the filling to cradle the egg securely.

Carefully crack one egg directly into the well in the centre of the tuna filling. The egg should sit nestled in the filling without running off the edges. Work quickly to prevent the pastry from becoming soggy and difficult to fold properly.

Fold the empty half of the pastry sheet over the filling to create a half-moon shape, pressing the edges together firmly with your fingers to seal completely. Ensure there are no gaps where oil could seep in or the egg could leak out during frying.

Heat vegetable oil to a depth of two centimetres in a large, deep skillet over medium-high heat until it reaches one hundred and seventy-five degrees Celsius. Carefully slide the brik into the hot oil and fry for two minutes on the first side until golden and crispy.

Gently flip the brik using a wide spatula and fry the second side for an additional two minutes until uniformly golden brown and the pastry is shatteringly crisp. The egg inside should be cooked with a set white but a still-runny yolk for the most authentic result.

Remove the brik from the oil and drain briefly on paper towels. Serve immediately on a warm plate with lemon wedges alongside, as the pastry loses its crispness quickly. Squeeze lemon juice generously over the brik just before eating.