Drizzle olive oil into the pan and heat over medium heat.
Add harissa (or pilpelchuma), tomato paste, peppers, garlic, cumin and salt to taste. Fry for about 8 minutes.
Add the tomatoes, once the mixture is simmering let it cook until the sauce thickens, about 10 minutes (more if the tomatoes are frozen). Add the olives to the sauce.
Form 8 small pits in the sauce and break an egg into each. With a fork, gently stir the white into the sauce. Cook for 10 minutes, until the white is cooked and the yolk is still runny (or longer if you want firmer eggs).
Sprinkle with crumbled feta cheese, salt and pepper to taste.
Serve with slices of fresh bread (and yogurt or labneh for Ottolenghi-style).
