Heat the olive oil over medium high heat in a medium sized heavy bottom frying pan.
Cook the onion with the garlic and the cumin seeds for 3 min then add the minced meat and cook for another 5 min or until the meat is brown.
Add the tomato paste and cook for one min, then add the chopped green bell pepper and cook further.
Stir in the Harissa paste, the chopped tomatoes and the vegetable stock, then bring to a boil and allow to simmer for 5 min.
Using a tablespoon make 4 small holes in the mix and break an egg into each hole. Season with salt and pepper to taste then Cover the pan and cook the eggs over low heat for 6 to 8 min or until the egg is cooked at your own preference.
Again make 4 small holes and fill in the Philly cream cheese and cook for another 1 min.
Garnish with the chopped parsley and serve with the Arabic Bread.