Fry the onion for 5 minutes in the olive oil in a large pan.
Finely chop half the mushrooms and slice the rest. fry with the onion, add the garlic, harissa, smoked paprika, cumin and salt.
Add the pepper and fry for another 2 minutes then pour over the cans of chopped tomatoes and simmer for 10 mins.
Place 4 well in the pan and crack in an egg per well. Cook for 7-10 mins until the whites are cooked through.
Serve with pine nuts, olives, salt, pepper and coriander.