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Cut the tomatoes into small cubes.
Cut the feta cheese into small pieces and reserve ⅓ for decoration. Cut the mozzarella into small cubes. If you don’t have mozzarella, it’s not mandatory, the mozzarella will just bring a greedy and creamy side to the scrambled eggs.
In a bowl, mix the harissa, cumin and a drizzle of olive oil. Mix well. Add the eggs and beat them lightly. Add the tomato, feta cheese and mozzarella.
Heat some oil in a pan and pour the eggs into the pan. Remove the eggs from the pan and scramble to make scrambled eggs. Add salt and pepper.
Serve with the remaining feta cheese and a few parsley leaves for decoration.