Crispy Tunisian Brik with Tuna and Egg

In a small bowl, combine the drained tuna, chopped fresh parsley, salt, pepper, and harissa (if using). Mix well.

Carefully lay one brik pastry sheet flat on a clean surface. If using phyllo, layer 2-3 sheets, brushing lightly with oil between layers.

Place half of the tuna mixture in the center of the brik sheet, forming a small well in the middle.

Gently crack one egg into the well of the tuna mixture.

Fold the edges of the brik pastry over the filling to form a triangular or rectangular packet, ensuring the egg is fully enclosed. Repeat for the second brik.

Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. Carefully place one brik into the hot oil.

Fry for 2-3 minutes per side, or until the pastry is golden brown and crispy, and the egg yolk is still runny (or cooked to your preference). Use a slotted spoon to carefully remove the brik and drain on paper towels. Serve immediately.