Spiced hazelnut dukkahto serve (we make our own and sell it in Shells Little Shop, but it can be bought in good supermarkets)
The secret here is slow-cooking the eggs in bain-marie style (a bit like melting chocolate).
To do this bring a pot of water to boil, then in a separate metal/ glass bowl beat the eggs, yogurt and a large pinch of salt together. Add the cumin and chilli powder. Then place the bowl on top of the pot of boiling water.
Stir slowly with a spatula or wooden spoon. The trick is to slowly scrape the egg mixture and fold it back in, rather than actually stir. You are trying to form large egg chunks.
Drizzle in olive oil as you go (roughly 1⁄2 a teaspoon at a time).
Meanwhile, pan fry the sausages until they are browned, then place the cherry tomatoes into the pan with them.
Pop the pan into a hot oven to cook for a further 10 minutes.
Serve the sausage and scramble on hot buttered toast.
Top with the dukkah and the tomatoes.
If you want to go the extra step, mix some cumin, grated garlic and salt into the leftover yoghurt and spoon onto the eggs. Salty yoghurt sounds weird, but it cuts through the grease and is really popular in Middle Eastern culture.