In a small bowl, mix the drained tuna, chopped parsley, capers, minced onion, and harissa paste. Season lightly with salt and pepper.

Heat about 1 inch of vegetable oil in a large frying pan over medium heat until it reaches 350°F (175°C).

Prepare the briks one at a time. Lay a pastry sheet flat on a plate. If using phyllo, layer two sheets and brush edges with water.

Place a quarter of the tuna mixture in the center of the sheet and shape it into a ring to create a small well.

Carefully crack one whole egg into the well of the tuna mixture.

Fold the pastry sheet in half over the filling to form a triangle or half-moon shape, pressing the edges briefly to seal.

Immediately slide the brik into the hot oil. Do not let it sit, or the egg will soak through.

Fry for 1-2 minutes on one side until golden brown, basting the top with hot oil carefully.

Gently flip and fry for another 1-2 minutes until crisp and golden on both sides.

Remove with a slotted spoon and drain on paper towels. Repeat with the remaining ingredients.

Serve hot with fresh lemon wedges to squeeze over the crispy pastry.