Camille Gobert

1. Heat up a sauté pan or a stewpan with some olive oil. Add thinly sliced onion and minced garlic. Cover with a lid and cook on medium heat for a few minutes to soften the onions.

2. Add all the spices (cumin, paprika, turmeric, cumin seeds and caraway seeds) as well as salt and ground black pepper to taste. Mix with the onions and let them roast for 30 seconds.

3. Add diced tomatoes, tomato concentrate, vinegar, honey and thinly sliced chilli pepper (with or without seeds). Once the sauce comes to the boil, cover with a lid and turn the heat to medium-low, stirring occasionally.

4. Let the sauce cook for about 30 minutes, until tomato dices are not visible anymore. At about 3/4th of the cooking process, remove the lid to help thicken the sauce.

5. When the sauce is almost cooked, add roughly cut spinach and let them cook down for a few minutes on low heat.

You can prepare the sauce hours in advance and stop at this point. If you don't plan on cooking it all, the unused part can be stored in the fridge for a few days or frozen.

6. About ten minutes before serving, pour one to two ladles per serving in a skillet set on low heat. Let the shakshuka heat ut and further thicken for about two minutes.

   I recommend doing at most two servings per skillet.

7. Crack two to three eggs per serving in little wells formed in the sauce with a spoon. Gently mix some of the egg white with the sauce, leaving yolks intact. Cook for about five minutes, until egg whites are fully cooked but yolks are still runny.

8. Serve immediately with bread. Optionally, sprinkle some za'atar on top of each portion.