Heat the olive oil in a medium-sized pan (a wide surface is needed so that the eggs can be well spaced and get to cook evenly) on low heat and lightly cook the garlic for a minute or less taking care not to burn it.
Add the harissa, thyme, chilli flakes, cumin powder and paprika and cook for 2 minutes.
Now tip in the roasted peppers and chopped tomatoes, season with salt and simmer till they break down and go all soft and mushy.
When the sauce is thick and nicely simmering, clear little round patches in the sauce using the back of a spoon, and gently crack the eggs so that they set in a pocket of sauce.
Cook the eggs on low heat for 2 minutes and turn off the heat. Allow them to cook in the warm sauce for 2-3 minutes more until they are somewhat set.
Sprinkle chopped coriander and serve immediately.