Let's cook.
Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat.
Add the sliced sucuk sausage to the skillet and cook for 5-7 minutes, turning occasionally, until browned and slightly crispy.
Stir in the diced tomatoes and red pepper flakes (if using). Cook for 2-3 minutes, allowing the tomatoes to warm through and their juices to reduce slightly.
Create two small wells in the tomato and sucuk mixture. Carefully crack one egg into each well.
Season the eggs with salt and black pepper. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
Remove the skillet from the heat. Garnish with fresh chopped parsley and serve immediately.
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