Prep the ingredients: halve or remove sausage casings if using links and slice into 1-inch pieces; chop tomatoes into roughly 1/2" chunks; thinly slice the onion and mince the garlic. Drying and uniformly cutting ingredients ensures even browning and predictable cook times.

Heat a 10–12" ovenproof skillet (cast-iron preferred) over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers, add the sausage pieces in a single layer and let them brown undisturbed for 3–4 minutes. Browning on higher heat creates Maillard flavor — the caramelized crust is where much of the dish's savory depth comes from.

Turn the sausage to brown on the other sides (2–3 more minutes). Remove the browned sausage to a plate, leaving rendered fat in the pan. Reserve the pan fat because it carries concentrated meaty flavor that will season the tomato base.

Lower the heat to medium, add the remaining 1 tablespoon olive oil and the sliced onion. Cook, stirring occasionally, until the onion is soft and starting to caramelize, about 6–8 minutes. Sweating and caramelizing the onion builds sweetness and complexity that complements the tomatoes.

Add the minced garlic and tomato paste to the onions and cook for 30–45 seconds, stirring — this blooms the tomato paste and garlic, deepening their flavor. Then add the chopped tomatoes, smoked paprika, red pepper flakes, sugar (if using), salt and pepper. Stir to combine.

Simmer the tomato mixture uncovered for 6–8 minutes, breaking down larger tomato pieces with the back of a spoon. You want a chunky confit rather than a watery mix — simmering concentrates flavor and reduces excess liquid so the eggs won’t steam.

Return the browned sausage to the pan, nestling pieces into the tomato mixture. Taste and adjust seasoning. The sausage will finish cooking in the tomato and pick up bright acidity and aromatics.

Make 8 shallow wells in the tomato-sausage mixture and crack one egg into each well. Crack each egg into a small bowl first if you’re worried about shells — this ensures perfect eggs and makes it easier to center them in the wells.

Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 8–12 minutes depending on desired doneness: 8–9 minutes for runny yolks, 10–12 minutes for creamy-set yolks. Baking gives even, gentle heat so the eggs set without overcooking the sausage or burning the tomato base.

Remove from the oven, sprinkle with chopped parsley and optional grated Parmesan or crumbled feta. Let the skillet rest 2 minutes before serving — resting lets the tomato juices settle so they won’t run off the plate.

Serve family-style straight from the skillet with crusty bread or warm pita for dipping. The combination of silky yolk, tangy tomato, and savory sausage is best enjoyed immediately.