In hot fat fry until golden color chopped onion. Add chopped sausage pieces and cut into julienne potatoes, peppers and tomatoes. Dot with a lid and sauté over low heat about 15 minutes, then add salt. On stewed mixture Tap eggs, add salt and without stirring, fry until the veiling of the egg white. The dish is sprinkled with chopped parsley and serve with a salad of your choice and mustard.