Heat olive oil (3 tbsp) in a large skillet over medium heat. Add onion (1 large) and bell pepper. Cook, stirring occasionally, until soft and starting to brown, about 8 minutes. Add garlic (4 cloves), harissa, and cumin. Cook, stirring constantly, for 1 minute until fragrant.

Don't burn the garlic—add it near the end • Onions and peppers are tender, harissa turns darker • Sweet peppers and smoky harissa aroma

Add crushed tomatoes (28 oz), salt (1 tsp), and pepper. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 8-10 minutes.

If sauce is too watery, eggs will sink and boil instead of poach • Sauce is reduced, not watery • Thick, rich tomato aroma

Use the back of a spoon to make 6 small wells in the sauce. Carefully slide one egg into each well from a small bowl or ramekin.

Do not crack eggs directly into pan—you'll get shells and broken yolks • Egg whites sit in wells, yolks visible on top

Cover the skillet with a lid. Reduce heat to low. Cook for 5-8 minutes, checking frequently. Eggs are done when whites are set but yolks are still runny.

Check frequently—60 seconds is the difference between runny and hard • Whites are set, yolks still bright orange and jiggly

Remove from heat. Sprinkle with feta and cilantro. Serve immediately in the skillet with crusty bread.

Carryover heat keeps cooking eggs—serve immediately • Feta scattered over top, cilantro bright green