In a medium bowl, combine the flaked tuna, harissa paste, finely chopped parsley, and capers. Mix well until the tuna is evenly coated with the spicy paste.

Heat about 1/2 inch of vegetable oil in a large, deep skillet over medium-high heat. You can test the temperature by dropping a tiny piece of pastry into the oil; it is ready when the pastry sizzles immediately.

Lay one sheet of brik pastry flat on a clean, dry plate or cutting board. Spoon a quarter of the tuna mixture into the center, shaping it into a small ring or well to hold the egg.

Carefully crack one large egg directly into the center of the tuna well, ensuring the yolk remains intact. Sprinkle a small pinch of salt and black pepper directly over the egg.

Fold the pastry in half over the filling to create a half-moon or triangle shape, pressing the edges gently to seal. If using spring roll wrappers, dab the edges with a little water to help them stick.

Gently slide the folded brik into the hot oil. Fry for about 1 to 2 minutes on the first side until golden brown and crispy, then carefully flip using a wide spatula.

Fry for another 1 minute on the second side. This quick cooking time ensures the pastry gets crispy while keeping the egg yolk beautifully runny inside. Transfer to a paper towel-lined plate to drain.

Repeat the filling and frying process with the remaining pastry sheets and ingredients. Serve immediately while hot, offering lemon wedges on the side to squeeze over the crispy pastry just before eating.