Moroccan Merguez Ragout with Poached Eggs

INGREDIENTS

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