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1
Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Saute, stirring occasionally, until soft-about 10 minutes.
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2
Add the tomatoes, sugar, and vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail-about 25 minutes. Transfer to a heat-proof container and refrigerate to cool completely.
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3
Add the eggs to a saucepan. Add water to cover by 1 inch. Bring to a boil. Remove from the heat, cover, and let hang out for 12 minutes. Drain and rinse under very cold water. Let cool completely, then peel. (I find the best way to do this is to gently roll the egg against the counter to crack the shell into a million little pieces, then peel under running water. But you do you.)
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4
Make the dukkah. Combine all ingredients in a skillet big enough for them to be in a single layer. Set over medium-low heat and toast until golden and fragrant, stirring as needed so they cook evenly. Transfer to the mortar and pestle (or food processor). Add the salt. Smash until the texture looks right to you-chunky or fine or somewhere between.
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5
Make the spicy tomato jam: Mix 1/4 cup of tomato jam with the harissa.
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6
Assemble the eggs. Halve each egg. Collect the yolks in a bowl. Add the yogurt, olive oil, mustard, and salt to the yolks. Stir with a fork until completely smooth. Season with mustard and salt to taste. Transfer to a plastic bag and cut the corner to create a makeshift piping bag. Pipe this mixture evenly into the egg whites.
