Heat the olive oil in a heavy bottomed frypan and cook the onions until soft, about 10 minutes.
Add the capsicum and garlic and cook for another ten minutes. Add the ground caraway seed, paprika, harissa and tomato paste and stir well. Add the tomatoes and water, then cover and simmer 20 minutes until you have a thick sauce. If it gets too dry, add more water.
Season with salt and pepper and more harissa if you like. Break an egg into a cup and tip it gently into the stew, being careful not to break the yolk. Repeat with remaining eggs. Cook gently until the whites are set but the yolks are still runny, about 10 more minutes.