Squeeze the seeds from the tomatoes, coarsely chop the tomatoes, reserving them with the juice from the can. Stir the harissa paste with the water until dissolved.
Meanwhile, heat an oven to 350F. Crush the caraway in a mortar and pestle or a spice grinder, add the garlic and mash to a paste.
Heat the oil in a 12 inch cast iron skillet, add the garlic-caraway mix, stir for a minute, then add the peppers and cook for a minute more.
Add the tomatoes and their juice, along with the brains and harissa water, bring to a simmer, then make 4 holes in which to nestle the eggs.
Crack the eggs in the pan, then bake for 15-20 minutes, or until the yolks are set but still a bit runny. Serve with toasted slices of baguette, fresh chopped cilantro, and generous drizzles of extra olive oil.