Dornish Eggs with Hot Peppers

This recipe is adapted from a orth African dish called Ajja

1/4 cup olive oil
1/2 pound highly seasoned smoked sausage, cut into 1-inch rounds
1 tsp finely chopped garlic
1/2 tsp cummin
1/2 tsp ground cayenne pepper
1/4  tsp ground caraway seeds
2 medium-sized firm ripe tomatoes, peeled and quartered
1/2 cup cold water
Freshly ground black pepper
Sea Salt
1 medium-sized green bell pepper, quartered, seeded, deribbed and cut lengthwise into 1/2-inch wide strips
1 medium-sized red bell pepper, quartered, seeded, deribbed and cut lengthwise into 1/2-inch wide strips
6 eggs