Preheat oven to 250°F and warm flatbread in foil.

Heat canola oil in a large saute pan over high heat.

Cook sausage until golden brown, about 3 minutes.

Add onions and cook until softened and lightly golden brown.

Add garlic and cook for 1 minute.

Add tomatoes, harissa, ras el hanout, paprika, and 1 cup of water to the pan. Bring to a boil.

Reduce heat to medium-low and simmer until sauce thickens, about 15 minutes.

Season with salt, pepper, and honey (optional).

Carefully crack eggs over the sauce.

Sprinkle with goat cheese, cilantro, and parsley.

Cover and cook until whites are set but yolks are runny, 1-2 minutes.

Serve in the pan with warm flatbread.