In a large, deep skillet over medium heat, sauté onion, garlic and peppers in oil until soft but not browned, approx. 8 min. Add all tomatoes, harissa (to taste) and seasonings, and cook 20 min over low heat, partially covered. Add tomato paste, cover and simmer 3-4 min more. Taste and adjust seasonings, as desired (should be fragrant and spicy, and sauce should thicken). With the back of a spoon, make 6-8 evenly spaced indentations on top of sauce, then break an egg into each one. Cook partially covered until the egg whites set to desired doneness, approx. 8 min. Garnish with parsley. Serve with warm flatbread, green olives and labneh drizzled with olive oil.
*Harissa and labneh are available at your Market Cheese Shop.