Dry roast the cumin seeds in a large frying pan for a couple of minutes, before adding the oil and onions.
Gently cook the onions for 5 minutes, then add the peppers, bay leaves and thyme. Continue to cook gently for 10 to 15 minutes.
Preheat oven to 180°C/Fan 160°C/Gas 4.
Next add the chopped tomatoes and cayenne, and season to taste. Turn the heat down low and cook for another 15 minutes. Then stir in the cooked sausage and potatoes.
Pour the stew into a large, flat, ovenproof dish. Using the back of a ladle or large spoon, make 'dents' in the stew into which you then break your eggs. Place the dish carefully in the oven and cook for 10 - 15 minutes until the eggs are just cooked - the whites should be set but the yolk still runny.
Serve immediately with lots of fresh, white bread.