2 tablespoons olive oil
1 large onion, chopped
6 large cloves garlic, minced
1/2 lb. small thin-skinned potatoes, thinly sliced (less than 1/4 inch thick)
1/2 lb. hot Italian sausage
1 tablespoon ras el hanout (a spice blend you can buy in specialty or Middle-Eastern markets, or make it yourself)
Sea salt
1 large (28 oz.) can crushed tomatoes
1 tablespoon harissa (or other spicy chili powder — check any hot seasoning for heat level before using the full tablespoon!)
4 eggs
chopped cilantro, for serving (optional)

2 tablespoons olive oil 1 large onion, chopped 6 large cloves garlic, minced 1/2 lb. small thin-skinned potatoes, thinly sliced (less than 1/4 inch thick) 1/2 lb. hot Italian sausage 1 tablespoon ras el hanout (a spice blend you can buy in specialty or Middle-Eastern markets, or make it yourself) 1 large (28 oz.) can crushed tomatoes 1 tablespoon harissa (or other spicy chili powder — check any hot seasoning for heat level before using the full tablespoon!) 4 eggs

In a large frying pan (preferably with tall sides), heat olive oil over medium heat.
Add onions and saute until soft and translucent, stirring occasionally. Add garlic, and cook for 1 to 2 minutes more, until garlic is fragrant.
Remove sausage from casings and add to pan. Chop up in the pan with the back of a wooden spoon and brown on all sides, for about 3 to 4 minutes.
Add potatoes, ras el hanout, and a sprinkling of sea salt. Stir to mix in spices and let cook for 10 to 15 minutes or until potatoes begin to soften, flipping potatoes occasionally to ensure that they cook evenly.
Add tomatoes and harissa, bring to a simmer, and cook until potatoes are fully tender when pierced with a fork.
Make four wells in the tomato sauce, and gently crack eggs into wells. Cover the pan and cook until the eggs are set but the yolks are still slightly runny, about 6 to 7 minutes.
Taste for seasoning and adjust if necessary. Serve hot with cilantro and fresh bread. Freeze leftovers if they won't be eaten within 2 days — this dish freezes very well!