Moroccan Merguez Ragout with Poached Eggs

Name: Moroccan Merguez Ragout with Poached Eggs
Ingredients: 1/2 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, see note above; 1 teaspoon Spanish sweet smoked paprika; 1 teaspoon kosher salt; 2 15-ounce cans Muir Glen fire-roasted tomatoes; 8 extra-large eggs; 1/2 cup roughly chopped cilantro, stems included; 2 tablespoons harissa, see note above; warm crusty bread, for serving