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• In a large skillet, heat the 3 tablespoons of oil over medium heat. add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes.
• Add the garlic, cumin, harissa, smoked paprika, a good pinch of salt, a few turns of black pepper, and a pinch of red chili flakes and cook until fragrant, 2 minutes. stir in the tomato paste, then the chopped tomatoes and sugar and bring to a simmer.
• Create 3-4 little wells and crack in your eggs. either baste the eggs by spooning the hot tomato sauce over them, or just let them be in a sunny-side-up situation.
• When the whites are cooked but the yolks are still runny, remove from the heat. Sprinkle the eggs with a little salt and black pepper