The ingredient quality here is very important for this simple recipe.
Start with a generous amount of fruity olive oil - place over low heat and crack two eggs into a small pan. Dot with 3 anchovy fillets, cut up into 1/4" pieces, and with harissa. Cover with a flurry of grated manchego, or other hard sheep cheese. Cook, covered, over low heat until eggs are cooked to your desired doneness and cheese is melted. Serve with toast made from crusty bread, which can be used to soak up the runny yolk and the anchovy/harissa flavored oil.
Follow with your antacid of choice.