Moroccan Ragout with Poached Eggs

• 1/4 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
• 1 teaspoon Spanish sweet smoked paprika
• 1 teaspoon kosher salt
• 2 fifteen-ounce cans fire-roasted tomatoes
• 8 extra-large eggs
• 1/2 cup roughly chopped cilantro, stems included
• 2 tablespoons harissa (optional)
• Warm crusty bread, for serving

1. In a large (12-inch) pan, heat the oil over medium heat. Add the onion and cook, stirring occassionally, until golden, then add the garlic and cook for 2 minutes more. Add the merguez sausage slices and cook for a few more minutes, until almost cooked through.
2. Lower the heat to medium-low and add the paprika, ras el hanout, and salt. Cook until the spices marry and lightly toast, about 1 minute. Add the tomatoes and bring to a boil, then simmer for a few minutes until thickened.
3. Crack the eggs into the sauce and cover. Simmer gently until the whites are set and the yolk is still runny.
4. Spoon some sauce into shallow bowls and top with the eggs. Sprinkle with cilantro and, if desired, dollop with a little harissa. Serve with the bread.

Moroccan Ragout with Poached Eggs