Heat a large non-stick skillet over medium heat. Add the olive oil, then the minced red onion, and sauté until golden, about 2 to 3 minutes.

Add the petite tomatoes, harissa, salt, and pepper. Increase heat to medium-high and simmer until the liquid reduces slightly, about 3 to 4 minutes.

Reduce heat to medium-low. Carefully crack the eggs into the sauce, season with salt and pepper, and cover the skillet.

Cook until the tops of the eggs are set, about 4 to 5 minutes, or until your preferred doneness.

Garnish with chopped parsley or chives and serve immediately.