• 1 tablespoon olive oil
• 12oz Breakfast Sausages
• 1 bunch scallions, chopped
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 medium zucchini, chopped
• 1 lb mix of baby spinach and baby kale, coarsely chopped
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 1 teaspoon Aleppo pepper
• ½ cup coarsely chopped parsley leaves
• ¼ cup coarsely chopped mint leaves
• 2 tablespoons chopped dill fronds

Brown the sausage

Prick sausages on all sides with a fork. Heat 1 tablespoon olive oil in a heavy skillet over moderate heat. Add the sausages and cook, turning occasionally, until browned all over, about 5 minutes. Transfer the sausages to a platter and cover loosely with foil to keep warm.

 

Cook the greens

Add the scallions and garlic to the drippings in the skillet and cook over moderate heat, stirring, for 1 minute. Stir in the cumin and coriander. Add the zucchini and cook, stirring occasionally, for about 3 minutes. Add the chopped spinach and kale leaves (you may need to add the greens in batches) and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Stir half of the parsley, mint and dill into the greens, saving the rest for garnish. Season to taste with salt and pepper.

 

Add the sausages & eggs

Nestle the sausages into the shakshuka. Make 4 shallow indentations into the shakshuka and crack an egg into each indentation. Sprinkle the eggs with the Aleppo pepper and a pinch of salt. Cover the skillet and cook over moderate heat until the egg whites are opaque (yolks should still be soft), 7–10 minutes. Remove from the heat.

Sprinkle the remaining herbs over the shakshuka and serve at once.