Dry fry the herbs first. Add olive oil after herbs have started to be fragrant. Add garlic and onions and fry until translucent.

Add tomatoes and paste. Cook until mush. Add harissa to stew. Add salt and black pepper. Stir. Cover and cook over medium low fire until well cooked.

Make holes in the stew and break eggs into the holes. All eggs to poach and serve egg with runny yolk with garnish of spring onion and cilantro.