Start by heating the olive oil in a skillet over medium heat. Add the minced red onion and sauté for about 2-3 minutes until the onions are soft and translucent.
Once the onions are ready, add the can of petite tomatoes along with the prepared Harissa. Stir well to combine all the ingredients and bring to a simmer for 5-7 minutes.
Taste the sauce and add salt and pepper according to your preference.
Create four small wells in the sauce using the back of a spoon.
Carefully crack an egg into each well. Cover the skillet with a lid and let the eggs cook for about 5-8 minutes.
Once the eggs are cooked to your liking, remove the skillet from heat and garnish with fresh parsley or chives before serving.
