Peel and finely chop the shallots. Peel and crush the garlic. Chop the tomatoes.

Heat a pan over a medium-high heat with a drizzle of olive oil (if you're cooking for 3 or 4, use two pans). Once hot, add the shallots, garlic and tomatoes. Cook for 3 min.

Add the tomato paste, tomato passata, measured water, honey, chilli powder (spicy!), salt and black pepper. Simmer for 2-3 min.

Using a large spoon, make grooves in the shakshuka. Crack the eggs into the grooves. Cook for 8-10 min or until the eggs are cooked to your liking (see pro tip). 

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the merguez sausages (don't poke holes in them) for 5-7 min or until cooked through and nicely browned on the surface.

Divide the hot merguez sausages and the shakshuka among plates. Sprinkle with the zaatar. Serve with a dollop of labneh.