Moroccan Merguez Ragout with Poached Eggs

Name: Moroccan Merguez Ragout with Poached Eggs
Ingredients: 1/2 cup extra virgin olive oil; 1 large onion, cut into small dice; 4 large garlic cloves, minced; 1 pound merguez sausage, cut into 1/2-inch thick-slices; 1 tablespoon ras el hanout; 1 teaspoon sweet smoked paprika; 1 teaspoon kosher salt; Two 15-ounce cans fire-roasted diced tomatoes, preferably Muir Glen; 8 extra-large eggs; 1/2 cup roughly chopped cilantro, stems included; 2 tablespoons harissa; Warm crusty bread, for serving