Peel and dice the onion and garlic and dice the capsicum.

In a large skillet or cast-iron pan heat the oil on medium. Add the onions and garlic then sauté for 5 minutes.

Add the tomato and harissa paste as well as paprika and cumin then sauté for a further 3 minutes or until fragrant.

Add capsicum and tinned tomatoes, stir and simmer for 10 minutes or until slightly thickened. Season with salt and pepper then crack the eggs one at a time directly into the sauce. Cover and simmer for 8 minutes (for slightly runny eggs).

Garnish with the chopped parsley and feta and top with sumac then serve still in the pan with toasted sourdough on the side.