Add another three spoons of oil, peppers and brown sugar, and fry for 5 minutes over high heat.
Add cilantro and parsley to the mixture and combine
Add tomato, harissa (if used) and cook over low heat until the tomato is done. Watch to keep the mixture moist adding a little water and stirring if necessary. Cook until there is a homogeneous mixture without watery sauce.
Season with salt and pepper to taste.
In the same pan, make four holes with a wooden spoon and fry the eggs, each in its nest. To homogenize the cooking point we can cover the pan and leave them to taste.
Garnish with cilantro leaves
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/shakshuka-3/