Moroccan Merguez Ragout with Poached Eggs

Ingredients

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

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