• Heat the oil in a 3 quart saute pan (enameled if possible) over medium-low heat. Add the onions and garlic and sprinkle in a pinch of salt and pepper. Cook for about three minutes, stirring occasionally, or until the onions are just softened.
• Increase the heat to medium and crumble in the veggie sausage* breaking it up as needed. Add the bell peppers and cook for 6-8 minutes or until the sausage is browned and the bell peppers are starting to soften. A little sticking is fine, but add a drizzle more of olive oil if needed to help the veggie sausage brown.
• Meanwhile, break up the tomatoes using an immersion blender or wooden spoon. Crush the tomatoes in their juice until they are broken down but still chunky.
• To the sausage mixture, add the crushed tomatoes, harissa powder, tomato paste, paprika, cumin and 1/2 teaspoon of salt. Stir to combine and cook on medium low for about five minutes. Taste for salt.
• Use the back of a spoon to make little wells in the sauce, then gently crack an egg into each well. Season eggs with salt, pepper and pepper flakes.
• Cover and reduce the heat to low. Simmer until the eggs whites are set and yolks are cooked to your liking, about 12-15 minutes.
• Remove from heat and sprinkle with feta. Serve right away with more feta, chopped cilantro, red pepper flakes and pita or crusty bread.

To Store and Reheat:

• Store leftovers in the pan, covered for up to three days. Gently reheat on low covered for about 5-8 minutes. The eggs will no longer be soft, but still delicious!