Shakshuksha

This lovely brunch-type meal, which is, actually, good at any time. With all the peppers and spices, you'd think it would be unbearably hot but, actually, it is just right. I have a recipe for the spice mix harissa somewhere...

2  Tbsp olive oil
½  cup (26gr) onion, minced
1  cup fennel bulb, minced
2 serrano chillies, minced
1 jalapeno, minced
½  cup green bell pepper, minced
½ tsp salt
2 garlic cloves, minced
1  Tbsp harissa
1  tsp sweet spanish smoked paprika
28oz (796 mL) diced canned tomatoes
½  cup water
6 eggs
2  Tbsps parsley, chopped
½  cup feta

1. Cook onion and fennel in oil in large skillet until soft, 3 minutes. Add chiles, pepper and salt, cook, stirring 8 minutes or until softened. Add garlic and spices and cook 1 minute. Add tomatoes and water, simmer until thickened, 10 minutes.
2. Crack eggs into the sauce gently, to poach. Cover and cook in low heat until whites are firm and yolk is runny, 5 minutes.
3. To serve, sprinkle each portion with parsley and feta.