Sweat the aromatics: Place a large frying pan over a medium heat and add the olive oil. Once the oil shimmers and smells warm, add the chopped onion. Cook for 5-7 minutes, stirring occasionally, until the onion is soft, translucent, and smells sweet. You'll see it turn a pale gold.

Bloom the spices: Add the minced garlic, diced red pepper, harissa paste, ground cumin, and smoked paprika. Stir everything together. Cook for a further 2 minutes, until the garlic is fragrant and the raw scent of the spices has mellowed into a warm, earthy aroma. The pepper should begin to soften.

Build the sauce: Pour in the chopped tomatoes and stir in the tomato purée and sugar. Season with a good pinch of salt and pepper. Bring the sauce to a gentle simmer; you'll see small bubbles breaking the surface. Reduce the heat to low and let it cook, uncovered, for 10-12 minutes. The sauce will thicken, darken in colour, and smell deeply of tomatoes and spice. Stir occasionally to prevent it from sticking.

Prepare for the eggs: Give the sauce a final stir and taste it, adjusting the salt or harissa if needed. Using the back of a spoon, create 6 small wells in the sauce, evenly spaced. The sauce should be thick enough to hold its shape around the wells.

Add the eggs: Carefully crack one egg into a small bowl, then gently slide it into a well. Repeat with the remaining eggs. Season the tops of the eggs with a little salt and pepper. You'll see the whites begin to set around the edge of the yolks almost immediately.

Cook the eggs: Cover the pan with a lid and cook on a low heat for 6-8 minutes. The eggs are done when the whites are firm and set, but the yolks are still soft and wobble when you gently shake the pan. If you prefer firmer yolks, cook for 1-2 minutes longer. The steam inside the pan will help cook the tops of the eggs evenly.

Finish and serve: Remove the pan from the heat. Scatter the crumbled feta cheese and fresh coriander over the top. The feta will begin to soften from the warmth of the sauce. Serve immediately, straight from the pan, with plenty of crusty bread or flatbreads for dipping.