Saute your andouille sausage. Once it is cooked, remove it from the pan and set aside.
Next, add two (2) tablespoons of olive oil to the same pan and scrape up the sausage crispies. Once the oil is hot, add your diced onions and garlic and saute until onions are translucent. (About five minutes.)
After the onions are cooked, add your salt, pepper, thyme, and fennel seeds. Cook for a minute or two until fragrant.
Add your flour and stir until dissolved.
Next, add your fresh tomatoes. Cook for another minute or two until the tomatoes are soft and then add your crushed tomatoes and a few shakes of Tony's Creole Seasoning.
Let this mixture simmer for twenty (20) minutes.
If the mixture is chunky, blend it with an immersion blender or smash up the tomatoes with a potato masher.
Stir in andouille sausage and hot sauce. Add salt or pepper to taste.
With the back side of a spoon, create a small crater type indention in the sauce for each egg.
Once all the eggs are in the sauce, cover and simmer for 5-8 minutes.
Cook until the eggs are your desired consistency - runny yolks or soft-boiled. Remove lid and serve.
Garnish with salt, pepper, cilantro, or parsley. If you are not dairy-free, or Paleo, crumbling in cream cheese or feta is delicious. You can also eat this with some crunchy bread (also not Paleo, unless you make yourself some crunchy Paleo bread ;) )