4 eggs
4 phyllo pastry sheets
1 can tuna in oil, drained
3/4 cup parmesan cheese
3/4 cup mashed potatoes (optional)
4 teaspoons harissa
4 tablespoons flat leaf parsley
2 lemons
3 cups oil (for frying)

1) Place the rectangular phyllo sheet on a work surface and create a rectangular shape.

2) Using only the top half of the phyllo sheet, spoon 1 tablespoonful of tuna onto the phyllo. Sprinkle 1/4 the amount of parmesan onto the tuna. (If using mashed potato, put 1/4 of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.

3) Crack open an egg, and drop it on this mixture in a way that the mixture won’t let the egg white run out easily. The mixture should surround the egg.

4) Fold the bottom half of the phyllo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the center of the brik; it will resemble an envelope.

5) Slip this brik into hot oil. Fry 30 seconds on one side, or until the phyllo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the color is golden brown.