Heat a little olive oil on a medium heat in a large fry pan. Add peppers and cooks, stirring every now and then until they are soft. Between 5-10 minutes.

Add tomato sauce and harissa (if using). Bring to a simmer. Taste and season with salt and more harissa if you prefer it hotter.

Break the eggs into the sauce. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny.

Serve eggs and sauce on a bed of baby spinach with cheese scattered over (if using) and lashings of black pepper.