Instructions:

1. Sauté onions for 3-5 minutes. Add harissa/chili flakes in olive oil. Add garlic last to make sure it doesn’t burn and turn bitter.

2. Add tomatoes, sugar, salt, paprika, pepper and cumin. Stir often and cook for about ten minutes.

3. When the sauce is ready, create a “hole” in the sauce revealing the bottom of the saucepan. Add eggs, one egg at a time. Add eggs all around the saucepan. Cover pot and cook eggs in sauce for 5-7 minutes.

4. Add chopped parsley on top. Serve with bread to sop up the sauce.