For the creamed spinach sauce 

2 Tbsp canola oil 
2 onions, chopped 
1 red pepper, chopped 
4 cloves garlic, chopped 
50g tomato paste 
1 Tbsp smoked paprika 
2 tsp ground cumin 
1 tsp chilli flakes 
Pinch of ground cinnamon 
2 cans (400g each) chopped and peeled tomatoes 
1 cup vegetable or chicken stock 
6 eggs, poached 
6 brioche-style buns 
Butter or oil, for brushing 
2 (125g each) Camembert wheels 
Handful coriander 
Chilli oil, for serving 

Method

1. Heat oil in a pan and sauté onions and red peppers for about 8-10 minutes or until onions are golden.
2. Add garlic, fry for a minute and then add tomato paste and spices. Stir and fry until sticky, about 1-2 minutes.
3. Add chopped tomatoes and stock then bring to a simmer, cooking for 10-12 minutes.
4. Cut the tops off the buns, leaving the bottom-half 2-3cm high. Press down the inside of buns, leaving a clear border all around (this will help hold the shakshuka sauce later).
5. Brush inside of buns (and the border) with some butter or oil.
6. Cut the cheese and place inside buns. Bake for 4-6 minutes or until cheese is molten and bread is crisp.
7. Spoon filling into bread cavities, place an egg inside and top with coriander. Serve immediately.

Recipe & styling: Liezl Vermeulen 
Photography by: Zhann Solomons