Preheat oven to 400°. Place baguette slices on rimmed baking pan; brush both sides with 1½ tablespoons oil and bake 6 minutes or until crisp, turning once.
In large skillet, heat remaining 1½ tablespoons oil over medium-high heat; add sausage and cook 1 minute, breaking up sausage with side of spoon. Stir in garlic and onion; cook 6 minutes or until sausage is browned and onion is tender, stirring frequently. Stir in tomatoes with their juice, beans, cumin and paprika; heat to a boil. Reduce heat to medium-low; cook 10 minutes or until mixture is slightly reduced, stirring occasionally. Stir in parsley. Makes about 5 cups.
With back of large spoon, make 4 wells in tomato mixture. Crack 1 egg into small bowl and gently pour into a well; repeat with remaining eggs. Cover and cook 5 minutes or until egg whites are cooked through and yolks are slightly soft.
Serve skillet sprinkled with cheese along with baguette; garnish with parsley, if desired.