Finely chop the onion and garlic. Heat the oil in a large cast iron pan or frying pan, sauté the onion, garlic and bay leaf. Add the harissa, fennel seeds and cumin, cook briefly. Add the beans and tomatoes, season. Simmer for approx. 15 mins., stirring occasionally, until the beans are soft and the liquid has reduced a little.
Crack the eggs one at a time and drop carefully onto the simmering shakshuka, cover and poach for approx. 2 mins. until the egg white is just set. The egg yolk can be runny so that it mixes with the sauce.
Chop the herbs, sprinkle over the shakshuka, season.