In a large frying or sauté pan, for which you have a lid, toast the pistachios and pine nuts for 3-5 minutes over high heat, stirring often, until golden brown. Remove from pan and set aside in a bowl.
In the same pan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 5-6 minutes to soften and color a bit.
While the onion and garlic are cooking, heat a separate small cast-iron or other pan over high heat. Once very hot, add the cherry tomatoes and char for 4-6 minutes, tossing them in the pan occasionally, until slightly blackened on the outside. Set aside.
In the frying pan with the onions and garlic, increase the heat to high and add the lamb. Cook until browned well, about 5-6 minutes.
Season with the sumac, cumin, salt and black pepper and cook for 1-2 minutes. Stir in the pistachios, pine nuts, harissa and preserved lemon.
Add the chicken stock and bring to a boil. Turn the heat to low and make 4 small wells in the mix and break an egg into each well. We recommend breaking each egg into a small bowl first and then carefully pouring them into the wells to prevent any shells from getting into the mix.
Cover the pan and cook the eggs over low heat for 3 minutes. Place the tomatoes on top, avoiding the yolks, cover again and cook for 3-5 minutes more, until egg whites are cooked but the yolks are still runny.