Add the harissa paste, tomato puree, cumin and garlic. Fry, stirring continuously, for 1-2 minutes. Pour in the Heinz chopped tomatoes and season generously with salt and black pepper. Reduce the heat to low and simmer gently for 15 minutes.

 Make 4 dips in the sauce using a large spoon and add 1 egg white to each dip. Cover with a lid and simmer for 5 minutes until the whites are nearly set. Gently place 1 yolk on top of each white, cover with the lid and simmer for a further 2-3 minutes or until the eggs are cooked to your liking. This method of cooking the eggs in two stages avoids undercooked whites and overcooked yolks.

 Sprinkle each yolk with paprika and scatter over the chopped fresh tomato, feta and coriander. Serve with toasted pitta bread.