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In a cast iron pan, heat olive oil over medium heat. Add onion, bell pepper and cook until onions soften and become translucent, about five minutes. Add garlic and cook until fragrant, about one minute.
Add paprika, sugar, harissa and tomato paste and stir to combine. Add tomatoes. Season with salt and pepper, to taste.
Reduce heat and let simmer until tomatoes begin to thicken and liquid is absorbed, about 10 minutes.
Create nests in the tomato stew for the eggs and crack an egg in each nest.
Cover and simmer until egg whites are set, about 10 minutes.
Garnish with cilantro and/or feta cheese. Serve with grilled pita or bread.