Peel, trim and halve the onions.
Destem and deseed the peppers.
Destem the parsley.
Peel and slice the garlic.
Assemble the food processor bowl with the thick slicing disc.
Attach the lid and ensure it is locked into place.
Slice Ingredients 1 (onion, pepper) into the food processor bowl.
Remove and set aside.
Fit the Knife blade to the food processor bowl.
Add Ingredients 2 (tomatoes) into the food processor bowl.
Pulse until finely chopped being careful not to purée.
Fit the Mini chopper attachment.
Add Ingredients 3 (parsley) into the mini chopper.
Pulse until coarsely chopped.
Reserve.
Add the first of Ingredients 4 (oil) into a large saucepan.
Heat over a medium heat.
Add the sliced vegetables to the saucepan.
Add the last of Ingredients 4 (garlic) into the saucepan.
Cook until the vegetables begin to soften.
Add Ingredients 5 (harissa, vinegar, seasoning) into the sauté pan.
Cook over a medium heat, stirring frequently, for about 20 minutes until the tomatoes have reduced.
Make 4 hollows in the tomato mixture.
Crack in the first of Ingredients 6 (eggs), one in each indent.
Sprinkle with the last of Ingredients 6 (seasoning).
Heat until the eggs are cooked to your liking.
Remove from the heat.
Sprinkle with Ingredients 7 (feta).
Spinkle with the chopped parsley.
Serve.