In a large skillet over medium heat, fry the chorizo for 1-2 minutes. Remove from the skillet.

Add oil the plan and saute the onions until soft and translucent. Add in the garlic, and saute until fragrant, about 1 minute.

Stir in the cumin, paprika, and salt. Add chorizo back to the pan.

Pour the can of tomatoes (including juice) and sugar into the pan. Bring to a simmer over medium heat. Reduce to medium low, and simmer until thickened, about 15 minutes.

Make 4-6 wells in the tomato sauce and crack one egg into each well. Sprinkle with salt and pepper. Cover and simmer for 5-8 minutes, or until egg whites are set, but the yolks are still runny.

Remove from heat. Top with feta and chopped parsley.

Serve with crusty bread.