Heat 1 tbs of olive oil a large heavy skillet over medium high heat until the oil shimmers. 

Add the chopped onion and saute 5 minutes. 

Add the ground lamb and cook, browning through and draining off any fat as needed. 

Stir in the harissa, tarragon, cumin cardamom and tomato paste and stir to combine. Cook for 30 seconds longer.

Allow the lamb to crisp a bit over low heat while you finish the recipe.

Bring a pot of water to a boil and reduce heat to a low simmer. 

Drop the eggs in one at a time, slowly and allow to poach 4 minutes. 

Carefully remove from the water and drain. Don't have a grill for camping? Just fry the eggs instead and enjoy.

Toss the tomatoes in the remaining 1 tbs olive oil and sprinkle with a bit of salt. 

Char the tomatoes over the open flame 

OR: Toss onto a baking sheet and place in the oven under the broiler until bursting and charred, 3 to 5 minutes with a watchful eye.

Toss the tomatoes into the ground lamb, arrange the eggs over over top and garnish with olives, parsley, thyme, and additional salt and pepper. 

Serve with naan, tzatziki sauce, and olive oil for dipping if desired and enjoy.