Score the base of the tomatoes by making an “x” with a sharp knife. Blanch and shock the tomatoes by immersing them in boiling water for about 30 seconds, until the skins start to loosen, then transferring them to a bowl of ice water to stop the cooking. Starting at the “x”, remove the skins, they should peel off easily. Core and dice the tomatoes into 1/2-inch (1.25 cm) cubes and reserve.
Heat the oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about five minutes. Add the tomatoes, harissa, saffron, and the water; stir. Simmer for about 25 minutes.
Crack the eggs directly over the top of the sauce. Season with salt and pepper. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, five to six minutes. If the tomato sauce gets dry, add a few more tablespoons of water. Serve with bread, garnish with chopped parsley.