In the bowl of a food processor, chop the fire roasted red peppers, garlic, red chili flakes, cumin, salt, and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Pour into a jar and store in the refrigerator until ready to use.
Bring a pot of water to a boil, then cook the ramen noodles according to package directions (about 4 minutes, depending on the noodles you have). Drain, rinse with cold water, then drain again. Set aside.
Bring a small saucepan of water (enough to submerge two eggs) to a boil. Carefully lower refrigerator cold eggs into the water, then lower boil to a simmer. Cook the eggs for 6-7 minutes, then carefully transfer the eggs to a bowl of ice water. Let the eggs cool for several minutes, then carefully peel and halve.
Heat the chicken and beef broth until hot. Divide the ramen noodles into 4 bowls, top with spinach, pork slice, and egg. Ladle the broth on top, garnish with harissa to taste, and top with scallions and cilantro. Serve immediately.
For convenience, jarred fire-roasted red peppers (such as can be found at Trader Joe's) can be used. Also, to save time, I will sometimes opt for pre-cut butternut squash that you can find in the produce section. Of course, if you have time, there's nothing better than roasting and peeling your own peppers over an open flame.Use whatever leftovers you may have on hand. I always make extra Grilled Balsamic-Garlic Crusted Pork Tenderloin, which works well as leftovers here.Harissa adapted from Harissa Sauce by One Tribe Gourmet, as featured on Saveur.com.