1/4 cup olive oil
3 green onions, thinly sliced
2-3 tablespoons homemade harissa
1 28-ounce can whole peeled tomatoes, undrained
the rind of 1 preserved lemon, finely diced
1 cup sheep’s milk yogurt
1-2 cups crispy chickpeas
1/2 cup toasted sliced almonds
1 bunch cilantro
sea salt, taste
lavash, for serving (optional)
Heat oil in a 12-inch skillet (at least 2-inches deep) over medium-high heat. Add the green onions and garlic; cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the harissa and cook 1-2 minutes more.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water and the preserved lemon; reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 25 minutes. Season sauce with salt; remove chile de arbol.
Reduce the heat; it should be just below a simmer. Crack eggs into sauce (I use a spoon to make a slight well before adding each egg). Cover the skillet and cook until yolks are just set, about 3 minutes; using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
Top eggs with yogurt, Crispy Chickpeas, sliced almonds, and cilantro; serve with lavash or toasted bread.