In a medium skillet preheated to medium heat, add the olive oil, tomatoes, garlic, 2 tbsp of the harissa, and 1/2 tsp of the paprika. Cook, stirring often and breaking up tomatoes with a spoon, until tomato mixture is mostly dry and flavors are concentrated about 13 to 15 minutes.
Remove from the skillet from the heat and stir in the cilantro, 1/4 tsp of the salt, and remaining 2 tbsp of harissa. Let cool the tomato jam cool for 10 minutes and transfer to a bowl.
While the tomato jam cools, cut the hardboiled eggs in half lengthwise. Carefully scoop out the yolks using the end of the spoon and place the yolks into a food processor. Set the whites aside. Next, add in the mayonnaise, yogurt, and remaining 1/2 tsp plus 1/8 tsp salt and 1/4 tsp paprika to processor.
Process the egg yolk mixture until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon mixture into a ziplock plastic bag, and snip 1 corner of bag to make a small hole. Pipe yolk mixture evenly into egg white halves.
Top each egg with about 1/2 tsp tomato jam. Garnish with cilantro. Store remaining tomato jam in an airtight container in the refrigerator for up to 1 week.