In a large oven proof skillet, heat the olive oil over medium let. Stir in the red pepper, onion, salt, and fresh pepper and cook until the onion is soft and translucent, about 7 minutes.
Reduce heat to low and add in the garlic, paprika, harissa spice blend, and cumin. Stir and let cook for about 30 seconds.
Stir in the can of tomatoes. Simmer for 20 minutes until the sauce is thickened.
Using a large spoon, make 4 depressions in the sauce and crack an egg into each of the wells.
Cover and cook until the eggs are set, 5 to 8 minutes, depend on how well-cooked you would like the eggs.
Serve with bread, toast, or by itself!
