Heat olive oil in a large pan over medium heat. Add the harissa, tomato paste peppers, garlic, cumin, and ¾tsp salt
Stir and cook over medium heat for 8-10 minutes, allowing the peppers to soften
Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks.
Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.
Simmer gently for 8-10 minutes, until the egg whites are set, but the yolks are still runny (you can cover the pan with a lid if you'd like to hasten the process)
Remove from the heat, leave for a couple of minutes to settle, drizzle with sesame oil, then spoon into individual plates & serve with labneh (or yogurt)