Moroccan Merguez Ragout With Poached Eggs - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
1 large onion, small dice
4 large garlic cloves, peeled and minced
1 lb merguez sausage, sliced 1/2-inch thick (can sub fresh Italian sausage or see Homemade Merguez Sausage)
1 tablespoon ras el hanout spice mix (store-bought or many recipes on food.com)
1 teaspoon spanish sweet smoked paprika
1 teaspoon kosher salt
2 (15 ounce) cans fire-roasted tomatoes (like Muir Glen)
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
harissa
warm crusty bread, for serving

Preparation

Heat the olive oil in a large frying pan over medium heat. Add the onion and saute until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and saute until almost cooked through, about 3 minutes.
Lower the heat to medium-low and add the Ras el Hanout, Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
Divide the eggs and ragout among four warmed bowls using a large spoon. Top with a sprinkling of cilantro and about 1 teaspoon of Harissa for each.
Serve immediately with crusty bread.