In a large, oven-safe skillet, sauté pepper, onion and garlic with a bit of olive oil for 3-5 minutes, or until the onion is soft.
Next, add the tomatoes, tomato paste, harissa, paprika, salt, and HALF of the cilantro. Stir to combine, then simmer for 2-3 minutes.
Use a spatula or spoon to create holes in the mixture, then crack the eggs into the holes. Place the entire skillet in the oven and bake for 10-12 minutes. You want the eggs to be set on the edges but runny egg yolks.
Remove skillet from the oven and top with the rest of the cilantro and the feta cheese. Enjoy!