Cut baby potatoes into halves. Place into a deep saute pan. Toss with 2 tablespoons olive oil and season with salt and pepper, paprika, garlic powder, thyme and rosemary. Cook over low-medium heat, covered, until tender. Stir every 5 minutes.

Meanwhile, prepare remaining ingredients. Cut sausage into ¼ - 1/3 inch slices; chop bell pepper, mushrooms and onion.

Preheat an extra-large saute pan over medium heat. Add sliced sausage and brown. Once browned, add pepper, mushrooms and onion. Continue to cook over medium heat until pepper and onions are tender. Add maple syrup and Worcestershire, season with a pinch of salt.

Once potatoes are tender, transfer to sausage pan and mix all ingredients together. Make small wells for eggs. Drop eggs into wells, cover pan and cook over low heat until egg whites are set. Serve with additional maple syrup or ketchup.