Heat oil in large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Stir in harissa, cumin, tomato paste and garlic; cook until fragrant, about 1-2 minutes.

Add peppers, tomatoes and salt to pan. Bring to simmer, reduce heat to low and cook, stirring occasionally, until thickened, about 15-20 minutes.

Using the back of a spoon, create 6 divots in sauce mixture and carefully crack eggs, one at a time, into each divot. Cover and simmer 7-10 minutes, or until eggs are set but yolk still runny.

Sprinkle top with mint or parsley and few dollops of yogurt or some crumbled feta, if you like. Serve immediately with toasted baguette for dunking into sauce.