Cut sausage into slices and brown until some of the fat has rendered in a cast iron skillet. Remove and set aside.

Chop pepper and onion and cook in sausage fat until soft and translucent.

Add garlic and 3 teaspoons of harissa. Cook another minute or two.

Add canned tomato and bring to a boil. Reduce heat and simmer for about 10 minutes. Use a wooden spoon to crush and break up tomatoes.

Remove from heat and stir andouille sausage back in. Create four holes big enough for an egg, and drop the eggs inside.

Cover with crumbled or sliced goat cheese and bake in a preheated oven 375 for 8 to 10 minutes.