In a large skillet over medium heat, add a splash of oil. Once warmed, toss in the chopped onion and diced bell pepper. Sauté for about 5 minutes until softened and fragrant.

Stir in the minced garlic and sliced chicken sausage. Cook for another 5-7 minutes, allowing the sausage to brown slightly and the flavors to meld.

Pour in the diced tomatoes, followed by the paprika and cumin. Mix together and let it simmer for around 10 minutes, adjusting seasoning with salt and pepper.

Create little wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes or until the eggs reach desired doneness.

Once the eggs are cooked to perfection, sprinkle with fresh parsley and serve it hot with crusty bread for dipping.