Bring a large pot of salted water to boil. Chop 1/2 of the sausages into small cubes, chop the other 1/2 into bigger bite sizes (as shown in the main picture).
In a large pan over high heat, add oil, garlic,a little salt, thyme and onions. Cook for about 5 minutes, until the onions are translucent. Add sausages and cook for about 4 minutes. Add broccoli, cook for about 2 minutes and add wine. Cook for another 2 minutes and lower the heat (to very low). Cook your spaghetti until short of al dente and reserve a cup of the pasta water.
Drain your pasta and add to the sausage and broccoli mixture. In a small bowl, break the eggs and briefly whisk. Set aside. Add capers to the spaghetti and stir well. Add about 1/4 of pasta water to the spaghetti and stir well. Add eggs and quickly mix in with the spaghetti (it’s important you do this quickly otherwise the eggs will cook and become scrambled in texture). Add a bit more pasta water if you need to (I usually use another 1/4 cup).
Season with salt and pepper and serve with freshly grated parmesan.