In a small bowl, mix the minced garlic, harissa, cumin, paprika, salt, and pepper to create a spice paste (dersa).

Heat the olive oil in a wide, deep skillet or Dutch oven over medium heat.

Add the spice paste to the oil and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Stir in the tomato paste and cook for another minute to caramelize it slightly.

Add the potato wedges to the pot and toss well to coat them in the spicy oil mixture.

Pour in the water or broth. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 20-25 minutes until potatoes are tender.

Uncover the pot. Use a spoon to make four small wells in the sauce between the potatoes.

Gently crack an egg into each well. Cover the pot again and simmer for 4-6 minutes, or until the whites are set but the yolks remain runny.

Remove from heat immediately. Garnish generously with fresh parsley and serve hot with crusty bread for dipping.