Heat the olive oil in a large broad, fairly shallow pan (I use a 30cm cast-iron one). Quickly brown the sausages all over on a high heat just to give them a good colour, then remove them and set aside.
Add the onion and cook over a medium heat until soft and pale gold, then add the garlic and cook for another minute.Pour in the tinned tomatoes and season really well. Sprinkle in the oregano, nutmeg and sugar.
Bring to the boil, then turn the heat down, put the sausages back into the pan, plus a good slug of extra-virgin olive oil (it really enriches the dish) and simmer gently for about 20 minutes.
Add the beans and gently stir everything together. You’ll need to add more seasoning and perhaps a little water. You want to end up with a dish that is thick, with the beans coated in tomato sauce, but the liquid will reduce as you cook it.
Cook for about 20 minutes over a low heat, stirring gently from time to time. If you don’t have beans in thick sauce, cook for a little longer. Check the seasoning.
Break the eggs on top and allow them to cook in the heat until the whites are set (you can cover the pan with a lid to speed up this process a little). Sprinkle a little ground cayenne on each egg, and then add the crumbled feta cheese.