• One onion, peeled and finely sliced
• A small tin of plum tomatoes
• Six merguez sausages
• Two eggs
• Two cloves of garlic
• 2 tsp ras el hanout
• 2 tsp sumac
• 2 tsp za’atar
• One spring onion, finely sliced
• Three cloves of black garlic, sliced (optional)
• A small handful of parsley or coriander, finely chopped (optional)
• Salt and pepper

In the smaller Le Creuset skillet, heat a little vegetable oil or other neutral oil over a medium heat. Add the onions with a pinch of salt and fry for a couple of minutes until soft. Add the sausages, making sure to clear the onions out of the way and give the sausages contact directly with the pan. Keep moving the onions around so they don’t burn, while leaving the sausages to pick up some colour – about 8 minutes or so.

Turn the sausages and sprinkle the onions with the ras el hanout. Add the garlic and keep the onions, garlic and spice mix moving around the pan until fragrant and delicious smelling. Add the tomatoes, squishing them down into their own liquid and making sure that everything is well mixed, whilst not disturbing the sausages too much. Season, sprinkle the sumac over the top, then move the sausages until you have two distinct pockets of space into which you will now break the eggs. Lightly season the eggs.

Top with the za’atar, the spring onion and the black garlic (if using), then put the lid from the stock pot on top of all – you’ll find it fits perfectly. Turn the heat down a little and allow to cook at a gentle simmer for five to six minutes. Serve with khobez or sourdough and an optional sprinkling of parsley or coriander.