Put the tadpole with 8 dl of cold water in a large saucepan and add a lot of salt.Apply the mixture, stirring, over medium-high heat to a boil. Lower the heat and let the tadpole simmer until it thickens and separates from the wall of the pan;stirring frequently. Pour the tadpole into the prepared tin and iron it smooth with the back of a spoon. Allow to cool.
Meanwhile, make the cantankerousness. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant it. Add the anchovies and let it melt. Mix the cherry tomatoes, chili peppers, capers and oregano and add pepper to taste. Let the sauce cook 15 to 20 minutes, until it boiled and thick;stirring occasionally.
Waverer the oven for at 110 ° C.
Cut the cooled digestions tadpole into eight pieces of equal size.
Heat an oiled, ridged grill pan until it is very hot. Bake the tadpole appear in parts until grill marks on each side. Keep warm in oven.
Preheat cantankerousness on low heat. Spoon it over grilled tadpole and sprinkle with parsley. Serve immediately.
Cut the tomatoes into large pieces and collect the juice.
Heat the oil in a large frying pan over medium heat. Add the onion, bell pepper and garlic and stir 5 minutes, until soft.
Mix the cumin powder with 1 tablespoon water in a small bowl to make a paste.
Add the cumin and harissa paste to the pan and stir. Add the tomatoes and brown sugar, add salt and pepper to taste and mix well. Bring the mixture to the boil. Turn the heat to low, cover the pan and let it simmer for 5 minutes.
The mixture is then uncovered for 10 minutes simmer under stirring occasionally, until it boiled and thick.
Break the eggs, a piece apart, into the tomato mixture. Cover the pan and let it simmer for 10 minutes until the eggs are set.