Slice the onions and the bell peppers into wide strips.
Chop all the ripe tomatoes in pieces and the cherry tomatoes in half.
Chop the leaves of the thyme and chop half of the coriander and parsley ( You can keep some of the chopped cilantro and parsley behind for garnish)
Roast the cumin seeds in a large frying pan for 2-3 minutes over high heat.
Add the olive oil, tomato paste, garlic paste, onions and some cayenne pepper fry for 4-5 minutes.
Put the bell pepper, and spices (parsley, coriander, thyme and bay leaf) in the pan and fry for 5-10 minutes on high heat until the vegetables are nicely colored.
Add the tomatoes, saffron (first put the saffron in a separate glass of warm water to make the mixing easier and then add it.
And optional add some Harissa.
Reduce the heat and let the vegetables simmer for 20 minutes. If it is necessary add some water so that the mixture has the consistency of pasta sauce.
Remove the bay leaves from the sauce.
Crack the eggs with a knife in to the sauce.
Leave them on very low heat for 10-15 minutes ( simmer ) until the eggs are just done.
Sprinkle the dish with the left over Coriander and Parsley.