In a medium bowl, whisk together goat cheese, heavy cream, and lemon juice until light and fluffy. Season with salt and pepper. Set aside.

Heat 2 tablespoons olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add diced onion and cook for 3-4 minutes until softened.

Add minced garlic and cumin, cook for 30 seconds until fragrant. Stir in harissa paste and cook for 1 minute.

Add crushed tomatoes and season with salt and pepper. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens slightly.

Using a spoon, create 6 small wells in the sauce. Crack eggs directly into each well. Cover and cook for 6-8 minutes for runny yolks, or longer for firmer yolks.

Remove from heat and dollop whipped goat cheese around the eggs. Drizzle with remaining olive oil and sprinkle with fresh herbs.

Serve immediately with crusty bread for dipping and scooping.