Moroccan Merguez Ragout With Poached Eggs

Ingredients

• 1/2 cup extra virgin olive oil
• 1 large onion, small dice
• 4 large garlic cloves, peeled and minced
• 1 pound merguez sausage, sliced 1/2-inch thick
• 1 tablespoon ras el hanout, see note above
• 1 teaspoon Spanish sweet smoked paprika
• 1 teaspoon kosher salt
• 2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
• 8 extra-large eggs
• 1/2 cup roughly chopped cilantro, stems included
• 2 tablespoons harissa, see note above
• warm crusty bread, for serving

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