"This is a dish that can be used for dinner or even for breakfast. I like it because you can add whatever you like from peppers, tomatoes, potatoes etc. This is another recipe I learned from my mother-in-law on one of my trips to Tunisia. You can enjoy this meal with warm crusty French bread."
Place garlic, caraway seeds, and salt in a mortar; mash into a paste with a pestle.
Heat oil in a large skillet over medium heat. Add tomatoes, green bell pepper, green chile pepper, tomato sauce, and harissa. Stir in garlic paste and red chile pepper. Pour in water; bring to a boil. Reduce heat, cover, and cook until tomatoes are soft, 15 to 20 minutes.
Uncover skillet and crack eggs into the tomato mixture. Cook and stir until eggs are set, 4 to 5 minutes. Spoon onto a serving platter; season with salt and pepper.