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1
Heat the oil in a large skillet over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Add the Anaheim peppers and saute 2-3 minutes. Add the garlic and cook another minute. Add the tomatoes, salt and pepper, turmeric, and harissa. Bring the sauce to a boil and then reduce the heat to medium-low, stirring occasionally until the tomatoes are soft and most of the liquid has cooked out, about 15 minutes.
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2
With a wooden spoon, make 3 to 4 indentations in the stew. Break one of the eggs into a small dish and slide it into one of the indentations; repeat with the remaining eggs so that each indentation contains an egg. Cover the pan and cook over low heat until the egg whites are set but the yolks are still soft and runny, about 5 minutes.
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3
Garnish with parsley (and feta). Serve immediately with a side of harissa and some crusty bread.
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4
Place the chiles in a bowl, cover with boiling water, and soak for 25 to 30 minutes to rehydrate. Drain well.
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5
Heat a small cast-iron skillet over high heat. When hot, add the whole cumin and caraway seeds and shake the pan frequently to prevent burning until the seeds release their fragrant aroma, about 1 minute. Place in a mortar and pestle or spice grinder, and grind to a powder.
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6
In a food processor, puree the chiles, garlic, sun dried tomatoes, paprika, ground cumin and caraway, salt, sherry vinegar and lemon. Add the olive oil and process to a smooth paste. Transfer to a jar, cover with a thin layer of oil and store in the refrigerator, up to a month.
