Start by preparing all the vegetables; peel & cube the sweet potatoes, deseed & dice the bell peppers and onion and remove the sausage casing.
On a large cast iron pan or heavy stainless steel pan or a heavy non stick pan, heat one table spoon cooking oil then add the decased sausages. Cook them till golden and crispy on medium heat. Once done, remove & set aside.
On the same pan, heat the remaining oil then add the diced onion, green & yellow bell peppers (hoho) and sauté for about a minute till they soften then add in the spices and mix well.
Stir in the diced sweet potato and let them cook wile covered to soften them for about 10-12 minutes, stirring often until fork tender. Incase they are sticking on the bottom of the pan, add a dash of water to deglaze the pan.
Add back the cooked sausages and stir then add the kales (sukuma wiki) and cover. Allow to wilt for 1-2 minutes then stir them in. Cover again for another 1-2 minutes to cook. Remember to season with black pepper & sea salt.
Using a spatula or cooking spoon, create 4 wells. Crack an egg into each well and cook until the eggs are done to your liking. Remember to season the eggs with black pepper & sea salt. You can cover the pan to cook the eggs faster. If you prefer well done eggs, make sure when you insert a skewer or toothpick, it comes out clean.
Remove the breakfast hash/shakshuka from the heat. Garnish with chopped chives/ cilantro/ parsley then serve.
