Heat 1 tablespoon of the oil in a skillet and char the tomatoes. Stir for about 5 minutes and set aside on a plate or bowl.
Add remaining oil to the pan and saute the onion and garlic. Add a sprinkle of salt to help release the juices and soften for 5 minutes.
Preheat the oven to 350 degrees F.
Add the meat to the pan and break up with a wooden spoon or spatula.
Add the cumin, salt and pepper and continue to break up and cook until the meat is well browned.
Stir in pine nuts and pistachios, lemon zest and harissa.
Add the stock. Make 4 wells in the meat and crack eggs one at a time into a bowl and then pour one egg into each hole. Sprinkle the charred tomatoes on top and transfer the whole thing to the oven.
Cook for about 20 minutes, until egg whites are cooked through and yolks are still soft and runny.