Eggs poached in a spiced tomato and pepper stew until the whites are set and the yolks are still molten. Served directly from the pan, with bread that doesn't apologize for being used as a spoon.
Heat olive oil in a wide, heavy skillet over medium heat. Add onion and peppers and cook 8–10 minutes, stirring occasionally, until completely softened and beginning to caramelize at the edges. Add garlic and tomato paste, stir and cook 2 more minutes until the paste darkens slightly.
Add all the spices directly to the pan and stir for 60 seconds. You'll smell exactly when they're ready — the cumin goes from raw to toasty. Pour in the crushed tomatoes, add harissa if using, season generously, and simmer 15 minutes until thick and jammy.
Use a spoon to make 6 shallow wells in the sauce. Crack an egg into each well. Cover the pan with a lid and cook on medium-low for 5–7 minutes. The whites should be just set and opaque; the yolks should still jiggle when you shake the pan gently.
Remove from heat. Crumble feta over the top. Scatter fresh cilantro. Drizzle with olive oil. Bring the entire pan to the table with bread alongside. This is a dish that should never be plated — the pan is the vessel, and sharing from it is the point.