Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until they are soft and translucent.

Stir in the minced garlic, harissa paste, ground cumin, and smoked paprika. Cook for another 1 to 2 minutes until the spices are highly fragrant and the mixture is well combined.

Pour in the canned crushed tomatoes and season with a pinch of salt and black pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes until the sauce thickens slightly.

Use a large spoon to make 4 small wells in the simmering tomato sauce. Gently crack one egg into each well, taking care not to break the yolks.

Cover the skillet with a lid and cook on low heat for 5 to 8 minutes, or until the egg whites are completely set but the yolks remain runny.

Remove the skillet from the heat and garnish with crumbled feta cheese and chopped fresh cilantro. Serve immediately right from the pan alongside warm, crusty bread or pita for dipping.