Heat a large nonstick skillet on medium heat. Add 1-2 Tbsp Olive Oil.

Add potatoes, squash, chopped bell peppers.

Finely slice parsley stalks and add to the mix (save parsley leaves for later).

Add garlic, cumin, smoked paprika and fennel seeds. Combine well. Cover for 10 minutes stirring often.

Add harissa and plum tomatoes then add 7 oz. water (half of the tomato can). Stir and cover for another 10 minutes or so.

Remove lid. Add remaining chopped parsley and a pinch of sea salt. Cook until sauce reduces and thickens a bit.

Make 4 wells with the back of a spoon. Crack in the eggs, return the lid and cook eggs to your liking.