Heat the olive oil in a fry pan over medium heat. Add the finely chopped onion and sweat gently until soft and translucent. Add the diced red capsicum and continue cooking until the vegetables have softened and begun to caramelise slightly.

Lightly crush the garlic cloves with the back of a knife and roughly chop them. Add the garlic to the pan and stir through, cooking briefly until fragrant. Sprinkle in the paprika, ground cumin, chili powder, and a pinch of salt, tossing to coat the vegetables evenly and toasting the spices gently.

Add the Italian sausages to the pan and brown them off evenly. Once browned, add the canned tomatoes, breaking them up with a spoon. Stir the mixture well and bring it to a gentle simmer.

Allow it to cook for approximately 15 minutes, until the sauce thickens and the raw tomato taste has mellowed.

Make small wells in the tomato and sausage mixture and carefully crack eggs into each well. Cover the pan and poach the eggs until the whites are set but the yolks remain tender and runny, about 5 minutes.

Sprinkle the roughly chopped fresh parsley over the top and serve immediately with crusty bread to mop up the sauce and runny yolks.