1. Squeeze the sausages to remove the filling.
2. Sauté onion and garlic until softened, add sausage filling breaking them up into bite-size pieces.
3. Add capsicum and spinach, stir and mix for 1-2 minutes then in goes the canned tomatoes.
4 Crush the tomatoes.
5. Sprinkle smoked paprika and cumin powder. Mix well and bring to a strong simmer.
6. Add eggs spacing them out evenly in the pan. Season with Salt + Pepper. Cover and let eggs poach for ~3 minutes.
7. Garnish generously with chopped parsley and serve hot.
Recipe by Chef Autumn.