Heat a medium sized skillet over medium heat. Add olive oil and saute your onions and peppers until tender. About 5 minutes.
Add garlic, harissa, cumin, smoked paprika and salt and pepper. Saute until fragrant and peppers and onions are soft.
Add a can of fire-roasted tomatoes. Rinse the can with a bit of water and add to the skillet (1/4 of the way full is plenty). Simmer for 5 minutes.
Make a few holes and add in your eggs one at a time. You can usually get about 4 in the pan. Cover with a lid and let the eggs cook until your desired temperature. While this cooks, toast your bread.
Salt and pepper the eggs before serving. Add in your chunks of feta cheese (optional) and top with parsley. Serve with toasted bread.