Cook the vegetarian sausages: Heat 1 tablespoon of olive oil in a large oven-safe frying pan over medium heat. Add the sliced vegetarian sausages and cook for 4–5 minutes, turning occasionally, until lightly browned. Transfer to a plate and set aside.

Cook the onion and peppers: Add the remaining olive oil to the same pan. Add the chopped onion and cook for 4–5 minutes until softened. Add the red and yellow peppers and cook for another 5 minutes.

Add the garlic and spices: Stir in the minced garlic, cumin, smoked paprika, ground coriander, chilli flakes, and black pepper. Cook for 1 minute until fragrant.

Make the tomato sauce: Add the chopped tomatoes and tomato paste. Stir well to combine. Add the sugar, if using, and season with salt.

Simmer: Bring the sauce to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly.

Add the sausages: Return the browned vegetarian sausages to the pan and stir gently into the tomato sauce. Simmer for another 2–3 minutes.

Make wells for the eggs: Using the back of a spoon, make 4–6 small wells in the tomato and sausage mixture.

Add the eggs: Carefully crack an egg into each well. Cover the pan with a lid and cook over medium-low heat for 5–8 minutes, or until the egg whites are set and the yolks are cooked to your preferred consistency.

Finish the shakshuka: Remove the lid and scatter the fresh parsley, coriander, feta, and fresh chilli slices over the top, if using.

Serve: Bring the pan straight to the table and serve hot with crusty bread or warm pita for dipping into the rich tomato sauce and runny egg yolks.