Heat a large cast iron skillet over medium heat. Add diced sucuk and cook until fat renders and meat is crispy (5-7 mins). Remove meat with a slotted spoon, leaving fat in the pan.

Add olive oil to the rendered fat. Increase heat to medium-high. Add cauliflower florets and fry until golden brown and tender-crisp (8-10 mins).

Reduce heat to medium. Add diced onion and cook until softened (3 mins). Add minced garlic, cumin, and Aleppo pepper; cook for 1 minute.

Stir the crispy sucuk back into the cauliflower mixture. Season lightly with salt and pepper.

Make five wells in the hash and gently crack an egg into each. Season eggs with salt and pepper.

Cover the skillet and cook on medium-low until egg whites are set but yolks are still runny (4-7 mins).

Remove from heat. Garnish generously with chopped parsley and extra Aleppo pepper. Serve immediately in the skillet.