1. In a wide, straight-sided skillet, heat olive oil over medium heat until shimmering. Add onion and cook until translucent, then add garlic for about 30 seconds. Add salt, tomatoes, harissa, paprika, coriander, cumin, ginger, cinnamon, and red pepper. Simmer mixture for 10 minutes until slightly thickened.
2. With the back of a large spoon, make a well in the sauce and crack an egg into it. Repeat with remaining eggs. Cover pan and simmer until eggs are cooked through, about 4 to 6 minutes.
3. Divide eggs and tomato sauce between two wide, shallow bowls. Garnish with a shower of chopped cilantro and chives. Serve piping hot.