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Directions In a large skillet over medium heat, heat olive oil. Add bell pepper, onion, garlic and salt and cook, stirring frequently, until veggies are golden and soft, 14 to 17 minutes.
Reduce heat to medium-low. Add in all spices and tomato paste and harissa (if using), stirring until fragrant, 1 minute. Add in canned tomatoes and cook until sauce is slightly thickened, 8 to 10 minutes.
Reduce heat to low. Make a divot for each egg in the sauce and gently crack eggs into divots. Cover pan and continue cooking until eggs are set. Remove from heat.
Sprinkle feta and herbs on top before serving. Optionally, decorate with sardines, tortilla chips or pita wedges to create “shark fin” dippers.
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