In a medium pot, set over medium heat, add the olive oil. When hot, add the yellow onion and red bell pepper. Cook until slightly softened, about 3 to 4 minutes. Stir in garlic, harissa paste, cumin, coriander and cook for 1 minute, just until toasted and fragrant.

Pour in the crushed tomatoes and bring the tomato sauce to a simmer. Cover slightly (just so the bubbling doesn’t make a mess on your stove) and cook for about 15 minutes. During this time, the flavor should marry and it should thicken slightly.

Give it a taste and adjust the salt according to your liking. I added about 1 teaspoon. Stir in the Italian parsley. If you’re making this ahead, cool the sauce to room temperature and then store in the fridge until you’re ready to serve.

Preheat the oven to 350 degrees F. If you’re using mini cast iron skillets, divide the sauce between the skillets. Alternatively you can use a baking dish. With the back of a spoon, create a well in the center and crack in the egg. Repeat with the remaining eggs. Sprinkle with feta cheese and transfer to the oven to bake for 12 to 15 minutes, until the white in the egg has set, yet the yolks is still runny. Garnish with more Italian parsley, a few pinches of salt and serve with toasted bread.