2. Stir in spices for 1 minute until fragrant. Add thyme, stock cube, lentils, crushed tomatoes and 2 cups water. Increase heat to medium-high, simmer for 15 minutes. Season with salt and pepper.
3. Trim and slice spinach, stir into pan for last 5 minutes of cooking time, or until wilted.
4. Make 6 indents in lentil mixture, crack an egg into each indent. Cover, cook for further 4-5 minutes, or until eggs are cooked to your liking.
5. Top shakshuka with dukkah and coriander, serve with a dollop of yoghurt and flatbreads on the side (see tip!).
Use a large pan with a lid alternatively, use aluminium foil to cover.
Toast flatbreads in the oven or a toaster.
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 packet fresh thyme, leaves
1 chicken stock cube
100g red lentils
400g crushed tomatoes
1/2 bunch English spinach
6 free range eggs
1/2 bunch coriander, chopped
1/2 tub (100g) natural yoghurt
1 packet rye flatbreads
salt and pepper, for seasoning