Heat olive oil in a large pan on medium heat then add your diced onion, capsicum and garlic. Cook for approximately 5 minutes or until softened.
Add harissa, paprika, cumin, salt & pepper to the pan and stir to combine. Stir in tomato paste and tomatoes then cook until sauce starts to thicken making sure to stir occasionally. Once the sauce is thick, remove it from the heat and allow it to cool.
Tear the D’Orsogna Premium Australian Jarrah Honey Ham and form into bundles, then tuck them into the sauce all around the pan. Form wells around the hams and crack an egg in each well. Season with salt & pepper, place a lid on top and cook until the whites are set but the yolks are runny.
Sprinkle with crumbled feta cheese and chopped parsley on top then serve with slices of ciabatta.