Step 1
Finely dice the onion, chop the capsicum into a 2cm dice and mince the garlic.
Step 2
Heat oil in a large frypan over medium high heat. Add the onion, capsicum, salt and pepper and cook for 5-7 minutes until the onions are soft and translucent.
Step 3
Turn the heat down to medium-low and add the garlic, paprika and cumin, stirring until combined, then add the harissa and tinned cherry tomatoes and stir well.
Step 4
Turn the heat down to low and simmer for 10-15 minutes, pressing down on the cherry tomatoes gently to release their juices, until the sauce has thickened slightly. Give it a stir every so often to prevent the sauce from catching on the base.
Step 5
Using the back of a large spoon, make 4 indents in the sauce then gently crack an egg into each one. Cover the pan with a lid and cook gently for 5-8 minutes until the eggs are set to your liking. 5 minutes will give you runny yolks and 8 minutes will be set yolks.
Step 6
While the eggs are cooking, chop the parsley and toast the bread.
Step 7
Remove from heat, crumble the feta over the top and sprinkle with chopped parsley. Serve straight from the pan with toasted bread on the side.
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