Easily adapted to vegetarian
Make this tasty brunch using gluten-free Better Naked Sausages, green shakshuka, green olives, yoghurt and flat bread, with homemade chermoula (a delicious North African condiment).
Fry, grill or oven cook the sausages, then set aside.
Heat butter and olive oil in frying pan, then add leek, reduce heat to med-low and cook for 6 min until softened.
Add garlic, spices, chilli and cook for 1 min.
Add parsley, kale, green olives and spinach then cook for further 5 mins until spinach has wilted.
Stir in 2 tbsp chermoula (see separate recipe), add lemon to taste.
Chop sausages into chunks and add to pan and stir.
Make 4 wells and break in eggs. Place on lid and cook on low heat for 4 mins until whites are cooked but yolks runny.
Finish with yoghurt, chopped coriander and serve.
Place all ingredients, except lemon juice, into a food processor and blitz to smooth paste
Add lemon juice to taste.
Use Better Naked Evolution Sausages (available from Co-op on 11 May 2022.
Use vegan butter and yoghurt. Leave out the egg.