In a medium saucepan over medium heat, add extra virgin olive oil and red onion. Sauté, stirring occasionally, until softened, about 5 minutes. Add in the garlic and the harissa paste and cook until fragrant, about 30 seconds. Add in the Campari Tomatoes, passata, and Kosher salt and cook over medium-low heat for 10 minutes, stirring occasionally.
Preheat oven to 450ºF. Place four 8-ounce ramekins on a baking sheet. Fill each ramekin with about ¾ cup of the shakshuka sauce. Carefully crack each egg in to a small bowl, then add to the top of the ramekin. Season each egg with Kosher salt and freshly cracked black pepper. Bake for 10-12 minutes, or until the white are set and the yolks are cooked to desired doneness.
Garnish each ramekin with crumbled feta, fresh cilantro (or parsley), and serve with toasted baguette slices.
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