In a large deep skillet brown the turkey sausage until golden and cooked through, breaking up the pieces with the back of a wooden spoon. Remove from pan and set aside. In the same pan, heat the oil over medium high heat and sauté the onion, peppers, thyme and parsley. Continue cooking for 5-10 minutes, or until softened and golden.
Add the tomatoes and their juices breaking them up with a spoon, bay leaves, saffron, cayenne, salt and pepper. Reduce the heat to low, cover and cook for 15 minutes. Discard bay leaves and return sausage to the pan. Make 4 spaces in the hot pepper and sausage mixture and carefully break an egg into each one. Cook on a very low heat for 10 minutes, or just until the eggs are just set but the yolks are still runny. Sprinkle with cilantro, salt and pepper and serve.
In Partnership with Turkey Ontario.
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