Method

1. Heat the olive oil over medium-high heat in a medium, heavy bottomed frying pan.
2. Add the onion and sauté for 5-6 minutes to soften and color a bit.
3. Add the tomato paste and cook for 1 minute.
4. Season with the Aleppo pepper, cumin, salt and some black pepper and then cook for another minute.
5. Stir in the harissa, tomatoes and vegetable stock, then bring to a boil and allow to simmer for 5 minutes.
6. Make 4 small holes in the mix and break an egg into each hole. Cover the pan and cook the eggs over low heat for 3 minutes.
7. Carefully spoon the tomato on top, avoiding the yolks, cover again, and cook for 5 minutes until the egg whites are cooked but the yolks are still runny.
8. Remove from the heat and dot with dollops of yoghurt, sprinkle with Aleppo pepper, and finish with the cilantro and parsley. Serve at once.