Jammy Shakshuka Eggs with Harissa

0 Pour the oil into a large, deep skillet and place over medium-high heat. Add the onion, garlic and chili and cook about 5 minutes, or until the onion is softened but not browned.
1 Stir in the spices, harissa paste and 1 ½ teaspoon salt and cook 1 minute. Add the tomatoes and beans, stir, and bring to a simmer.
2 Cook about 15 minutes, stirring occasionally, until the sauce is the consistency of thick jam. Remove the pan from the heat. Use the back of a spoon (a ladle works well) to make 6 wells in the sauce. Crack an egg into each one. 
3 Put the pan back over medium-low heat and cover. Cook 4-6 minutes, just until the whites are set and opaque and the yolks are still runny. The eggs will continue to cook for a few minutes after you take the pan off the stove, so keep that in mind and cook to your preference.
4 Sprinkle the feta cheese and cilantro over the eggs and serve warm with toasted bread or pita.