Add the oil to a large oven proof pan over medium heat. Add the harissa, tomato paste, onion, peppers and garlic and cook for 4 to 6 minutes or until the peppers and onions have softened.
Add the cumin, thyme and tomatoes by crushing each tomato gently with your hands before adding to the pan. Stir, then simmer for 10 minutes or until the tomato sauce has thickened. Season to taste.
Using a spoon, make 4 indents in the tomato sauce and gently break an egg into each one. Cover, and continue simmering for 8 to 10 minutes, or until the whites are set but the yolks are still runny.
While the eggs are cooking, mix the yogurt, tahini and lemon juice together. Season with a little pinch of salt.
Remove the pan from the heat, pour the tahini yogurt over top, garnish with parsley and serve immediately.
