Brik a L'oeuf

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1. 1Step 1: Drain the tuna fish, and chop the parsley and capers.
2. 2Step 2: In a small bowl, mix together the tuna fish, parsley, capers, cheese, and salt and pepper. Taste and adjust accordingly to your preferences.
3. 3Step 3: Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 20-30 minutes depending on their size. Peel and cool.
4. 4Step 4: Chop a small handful of parsley and a tablespoon of preserved lemon.
5. 5Step 5: Mash about two cups of potatoes and add the parsley, preserved lemon, and harissa. Taste and add pepper and salt (the preserved lemon is already very salty, so be careful!).
6. 6Step 6: Pour the oil in a deep pan. The oil should reach about two-thirds up the pan—more is better, as the brik will fry faster and retain less oil. When the oil is simmering (not boiling!), it's ready.
7. 7Step 7: Place a malsouka in a shallow dish (this will make it easier to manipulate). Depending on how thin your wrapper is, you may need to double up. Place two to three large spoonfuls of the filling in the middle of the malsouka.
8. 8Step 8: Using the back of your spoon, make a dent in the filling. Crack the egg and gently place it in the dent.
9. 9Step 9: Carefully fold the brik into a half-moon shape, and drop it in the oil. Brik are like pancakes; the first one is guaranteed to be terrible, but keep making them until you get the hang of it.
10. 10Step 10: Using a spoon, pour hot oil onto the topside of the brik, so that it cooks evenly. After about a minute and a half (or until the crust becomes golden brown) remove the brik. Repeat until you've used up all your filling.
11. 11Step 11: Serve immediately, with fresh parsley and lemon wedges.