1 tsp. Kowalski's Extra Virgin Olive Oil, plus more for serving
½ tsp. cumin seeds
1 tsp. ground cumin
1 tsp. ground smoked paprika
¼ tsp. crushed red pepper flakes
26 oz. (1 jar) Kowalski's Garlic Marinara Pasta Sauce
½ cup harissa paste
4 eggs
- chopped fresh Italian parsley, crumbled feta cheese and freshly ground Kowalski's Black Peppercorns, for garnish
- warm flatbread or crusty artisan bread, for serving

In a large skillet over medium heat, warm oil until shimmering but not smoking. Add cumin seeds; cook and stir for 30 sec. Add ground cumin, paprika and crushed red pepper flakes; cook and stir for 15 sec. Pour marinara sauce into skillet and stir in harissa paste; simmer for 10 min., reducing heat slightly if sauce begins to sputter. Reduce heat to medium-low. Using the back of a large serving spoon, make 4 wells in the sauce; crack an egg into each indentation. Cover pan and cook until egg whites are set and yolks are still a bit runny (about 5 min.). Garnish dish with parsley and feta; drizzle with oil and sprinkle with pepper. Serve immediately with warm flatbread or artisan bread for dipping.