Tomato-y, Yogurt-y Shakshuka

INGREDIENTS

• 1 28-ounce can of diced or crushed tomatoes
• 4 garlic cloves, finely chopped
• 6 eggs
• 1 teaspoon harissa (add more if desired)
• 2 tablespoons olive oil
• 2 large red peppers, diced
• 1/2 cup labneh or Greek yogurt
• 1 teaspoon ground cumin
• 2 teaspoons tomato paste