COMBINE olive oil, tomato paste, harissa, red peppers, onion, garlic, cumin and salt in a large skillet. COOK, covered, on medium heat 10 minutes or until peppers and onion are soft, stirring occasionally.
STIR in canned tomatoes. HEAT to simmering. COOK, uncovered, 10 minutes or until sauce has thickened slightly.
MAKE 6 indentations in the sauce. Gently BREAK 1 egg into each.
SIMMER, uncovered, about 10 minutes or until the whites are set and the yolks are still slightly soft.
SERVE the eggs in the sauce with the yogurt and cheese on the side.
SERVE with a green salad and bread to round out the meal.
Look for harissa sauce in Middle Eastern markets OR substitute 1-1/2 teaspoons chili garlic sauce.
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