In a small bowl add an ice cube and sprinkle the crushed saffron on top. Allow ice cube to melt and set aside as saffron blooms (See Note 3).
Heat the oil in a large skillet over medium heat and add the harissa and tomato pastes, cumin, ras el hanout and cook for 1 minute. Add the onion, bell peppers, garlic and salt. Cook, stirring often, until the onions are tender and turning translucent, about 8 minutes.
Add the diced tomatoes with their juices and the saffron/water. Stir, and turn heat to simmer and cook uncovered for 10 minutes until sauce has thickened. Season with more salt if necessary.
Use the back of a spoon and make 8 dips in the sauce. Crack 4 whole eggs into every other dip and add a yolk to the other 4 open dips in the sauce. Sprinkle with half of the chopped cilantro/parsley mix and cover with lid. Simmer gently for 10 minutes, or until the eggs are just set.
Remove lid and carefully scoop 2 eggs each with tomato mixture into bowls.
Optional Toppings: feta cheese crumbles, remaining cilantro/parsley mix and labneh smeared on crusty bread or pita on the side.
Video
Notes
You can substitute 5 cups/800 g canned for the fresh tomatoes, so a 28 oz can of fire roasted or regular diced and or crushed is fine.
You may substitute any thick Greek yogurt, or softened cream cheese for the labneh. Feta cheese crumbles are another wonderful cheese to sprinkle on top as well.
A trick I thought to share this technique from Unicorns in the Kitchen. Often times too hot a water is used to bloom the saffron, in turn burning the delicate saffron threads. This does take about 20 minutes or just grind the saffron and use a warm water, not at a hot temperature to soak.