Heat the olive oil in a frying pan on medium heat and cook the onion until softened, about 4 – 5 minutes.

Add the mushrooms and cook for a further 2 – 3 minutes.

Add the tomato paste, harissa, garlic, cumin, chilli flakes and salt and cook for 5 minutes. Add a splash of water to the mixture if it becomes too thick.

Add diced tomatoes and cook for 10-15 minutes or until the sauce is thick.

Make little wells in the mixture and break the eggs into the wells. Simmer for a further 10 minutes until cooked. Cover with a lid if you want to speed up the cooking process. When the egg whites are cooked through but the yolk is still soft – the eggs are done.

Garnish with coriander and a sprinkle of Za’atar. Add a crusty piece of bread to make this meal complete.