In a medium skillet over medium high heat, add 1 tablespoon of olive oil and sauté the merguez sausage until browned. Drain on a paper towel and reserve.

In a large skillet over medium heat, add 3 tablespoons of olive oil and sauté the sliced garlic until light golden brown. Be careful not to burn the garlic as it will become bitter. Add the red and green peppers and cook, stirring occasionally for approximately 10 minutes.

Add the canned tomatoes, fresh diced tomato, tomato paste, harissa, cumin, coriander and salt. Return the sausage to the pan. Simmer uncovered, stirring occasionally, for about 10 minutes, until the sauce thickens and the lamb sausage reaches 160°F (71°C).

Make four wells in the sauce. Crack the eggs into individual cups, then slide one egg into each well. Cover and simmer gently until the whites and yolks are firm. If you prefer soft yolks, use pasteurized shell eggs. Serve hot.