Heat a large skillet (I use a 10-inch) over medium-low and add the olive oil. Once the oil is hot, add the bell pepper and onion, and season with ½ teaspoon of salt. Stir and sauté until the veggies have softened, about 20 minutes, stirring periodically. Stir in the garlic and continue to cook for another minute. Add the paprika, coriander, cumin, and harissa paste, and stir and cook for another minute.

Add the tomatoes and remaining ½ teaspoon of salt, and stir to combine. Use a wooden spoon or a potato masher to carefully break up the tomatoes. Simmer for about 10 minutes or until the sauce has thickened.

Use the back of your spoon to create 6 little wells in the sauce for the eggs to nestle into. Carefully crack an egg into each well and season each with a tiny sprinkle of salt. Cover the skillet with a lid, reduce the heat to low, and let the eggs cook undisturbed until the whites have set (about 5-8 minutes). You want to cook the eggs until the whites have just set and the yolk is still runny. Remove the lid, sprinkle the crumbled feta over the skillet, and top with fresh parsley or cilantro before serving.