Heat 1/2 tablespoon olive oil in pan over medium heat. Gently pat dry the sausages and place into hot pan. Cook about 4-5 minutes on each side or until browned and mostly cooked through. Remove from heat, slice and set aside.

In a cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and cook for 1-2 minutes until golden brown.

Next, add white beans and white wine and bring to a simmer. Allow to simmer about 5 minutes.

Next, add in the sausage, crushed red pepper, and tomatoes and cover.

In a separate sauce pan, heat 1 tablespoon of olive oil over medium heat. Crack 2 eggs and cook sunny side up. While eggs are cooking, add torn arugula into skillet and allow to wilt slightly.

Once the eggs are cooked, transfer over to the cast iron skillet, adding gently on top of beans and sausage.

Remove from heat and top with grated parmesan. Serve with slice of toasted Italian bread.