Preheat a grill to a moderate-high heat. Place the sausages onto a grill pan and cook for 15 minutes, turning occasionally until thoroughly cooked.
Place the baby chilli bake into a preheated oven as per packet instructions.
For the Shakshuka, heat the olive oil in a large frying pan and fry the onion for two minutes. Add sugar, cumin, cayenne, tomatoes, green cabbage, parsley, two thirds of the coriander and a little salt and pepper. Cook on low heat for 10 minutes, adding enough water to keep it to the consistency of a pasta sauce.
Add the asparagus and cook for 2 minutes before adding broad beans.
Make 2 spaces in the mixture and break an egg into each. Sprinkle with salt, cover and cook very gently for 5-6 minutes, until the egg just sets.
Add the cooked sausages to the Shakshuka.
Drizzle with a little natural yoghurt and sprinkle with the remaining coriander before serving.