In a 3 qt sauce pan on medium heat add EVOO, onion and garlic. Cook for 3 minutes or until onions are translucent. Add paprika, cumin, harissa, salt and pepper. Cook for an additional 2 minutes.
Preheat Hearth Oven to 350 stone and 1000 dome.
Add tomatoes and turn heat down to medium low. Simmer for 30 minutes. Taste for seasoning. Sauce should be thick and somewhat chunky.
Preheat a 12" cast iron skillet on medium for 4-5 minutes. Carefully ladle in tomato sauce so it doesn't spatter.
Crack 1 egg at a time into a ramekin and gently pour into center of the skillet. Repeat with the remaining 5 eggs going towards the outside of the skillet. (Use a star pattern for even spacing)
Place skillet into the Hearth Oven for 7-10 minutes or until the egg whites have set.
Carefully remove skillet from the Hearth and place on a hot pad. Add chopped parsley and enjoy.
* Feel free to add any vegetables or meats to this recipe. Just make sure they are fully cooked before adding eggs.
