Heat a large, deep pan over medium-high heat.

Ensure you have a cover for the pan.

Add olive oil to the pan.

Add paprika and garlic to the oil and stir for about two minutes until fragrant.

Add onions, bell peppers, and spicy peppers to the pan.

Continue cooking over medium-high heat, stirring every so often, until peppers are soft (approximately 10 minutes).

Add harissa to the pan and stir to combine.

Add chopped tomatoes to the pan.

Continue cooking and stirring until tomatoes are very soft and the sauce has somewhat reduced (approximately 15-20 minutes).

Press the ladle into the sauce where you want the egg to go.

Break the egg into the ladle.

Roll the ladle out gently so that the egg rolls into the sauce.

Repeat process until eggs are spaced equally around the pan

Lower the heat to medium-low.

Cover the pan and cook for about 10 minutes, or until the egg whites are cooked but the yolks are still runny (or to your preference).

Gently spoon two eggs onto a plate or soup bowl with some of the sauce.

Sprinkle with fresh cilantro.

Serve with fresh bread or pita for dipping and scooping.