Before casting a spell in the kitchen, getting organized is key. Slice the red onion, mince the garlic, and chop your peppers. Halve your baby potatoes and dice the butternut squash into bite-sized pieces. Keeping everything ready saves time.

Heat a generous splash of extra virgin olive oil in a large pan over medium heat. Once the oil shimmers, toss in the red onion and let it soften for about 3-4 minutes. The kitchen will soon smell divine. Add the minced garlic and keep stirring for an additional minute, ensuring it does not burn.

Next, it’s time for the star vegetables! Add the bell peppers, baby potatoes, and butternut squash. Give them a good stir to coat with the oil. Season with salt and pepper, and let them cook for about 10 minutes, until they begin to soften.

Now comes fun. Sprinkle in the toasted fennel seeds, smoked paprika, ground cumin, ground coriander, and harissa. The moment you add these spices, your kitchen will feel alive. Combine well and let the spices toast for another couple of minutes. This step is vital for marrying the flavors.

Open that can of plum tomatoes, and pour it right into the pan. Use a wooden spoon to break down the tomatoes into smaller pieces. Let this simmer for about 10-15 minutes. Keep an eye on it, adjusting the heat as necessary. You want it simmering, but not boiling.

Using the back of a spoon, create small wells in the sauce for the eggs. Crack an egg into each well, then cover the pan. Cook until the white is set. Ideally, you want the yolk slightly runny, about 6-8 minutes.

Once the eggs are cooked to your liking, sprinkle the fresh parsley on top. This not only adds a pop of color but also fresh flavor.