Step 1

In a small bowl add an ice cube and sprinkle the crushed saffron on top. Allow ice cube to melt and set aside as saffron blooms (See Note 3).

Step 2

Heat the oil in a large skillet over medium heat and add the harissa and tomato pastes, cumin, ras el hanout and cook for 1 minute. Add the onion, bell peppers, garlic and salt. Cook, stirring often, until the onions are tender and turning translucent, about 8 minutes.

Step 3

Add the diced tomatoes with their juices and the saffron/water. Stir, and turn heat to simmer and cook uncovered for 10 minutes until sauce has thickened. Season with more salt if necessary.

Step 4

Use the back of a spoon and make 8 dips in the sauce. Crack 4 whole eggs into every other dip and add a yolk to the other 4 open dips in the sauce. Sprinkle with half of the chopped cilantro/parsley mix and cover with lid. Simmer gently for 10 minutes, or until the eggs are just set.

Step 5

Remove lid and carefully scoop 2 eggs each with tomato mixture into bowls.

Step 6

Optional Toppings: feta cheese crumbles, remaining cilantro/parsley mix and labneh smeared on crusty bread or pita on the side.