Dice the onion and slice the bell pepper.

Mince the garlic and measure out the spices.

Heat olive oil in a large skillet over medium heat.

Add onion and bell pepper, cooking until softened.

Stir in garlic, paprika, cumin, and chili powder; cook for 1 minute.

Pour in tomatoes and harissa paste. Simmer for 10 minutes until thickened.

Make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook for 5-8 minutes until egg whites are set but yolks are still runny.

Garnish with parsley and feta. Serve warm with crusty bread.