Heat a dutch oven over medium heat; cover bottom of pan with olive oil and sauté onion to translucency. Add sausage and continue cooking about 5 minutes.
Stir in tomato and pepper pastes, and grind in plenty of black pepper. Add peas and cover with stock and stir all together as it comes to a simmer.
When peas are still a little underdone (start checking in 5 minutes), crack in 1 or 2 eggs per person, season with salt and pepper, and cover the pan, now on lowest heat. When eggs are cooked to the liking of diners, sprinkle with parsley and serve immediately.
Serve with some fresh crusty bread and a nice glass of wine. (Optional)