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Ingredients

The ingredients are:

1/4 cup olive oil (extra virgin)
1 large yellow onion, small dice
4 large garlic cloves, peeled and minced
1 pound sausage (merguez sausage, sliced 1/2-inch thick)
1 tablespoon ras el hanout (this is a Moraccon spice mix, you can make your own there are lots of recipes for it on the web)
1 teaspoon paprika (Spanish sweet smoked paprika)
1 teaspoon kosher salt
2 cans (15 ounce) fire-roasted tomatoes (preferably Muir Glen)
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
2 tablespoons harissa
Crusty bread, for serving

Step 1: Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden, about 5 minutes Toss in the garlic and cook another 2 minutes. Add the sausage slices and sauté until almost cooked through, about 3 minutes.
Step 2: Lower the heat to medium-low and add the ras el hanout spices, 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.
Step 3: Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
Step 4: Divide the eggs and ragout among four warm bowls using a large spoon. Top with a sprinkling of cilantro and a teaspoon of Harissa.
Step 5: Serve immediately with crusty bread

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