Preheat oven to 375 degrees F.

In a 12-inch cast iron pan or oven proof skillet over medium heat, add oil. Add harissa, tomato paste, onion, and pepper and sauté approximately 3 to 4 minutes. Add garlic and cook till fragrant, approximately 30 seconds. Add diced tomatoes and salt and simmer approximately 10 minutes.

Make 4 depressions or “wells” in the sauce and gently break one egg into each. Transfer to oven and bake until whites are cooked and yolks are set, approximately 10 to 12 minutes.

Allow to cool 3 to 5 minutes, garnish with basil, and carefully spoon onto plates.

Serve with some crusty whole wheat bread to soak up the sauce and yolk.