Combine the cumin, salt and chilli flakes in a small bowl and mix well: set aside.
Put the tomatoes, onion and garlic into a baking dish and drizzle on the olive oil, toss to blend.
Pop in the oven for 15-20 minutes or until the edges of the tomatoes and onions begin to char.
Remove and tip the veggies into your blender along with the spice mixture. Reduce the oven to
375/190/gas 5.
Pulse and blend the vegetables and spices for 2 to 3 minutes to make a thick sauce. Pout the tomato sauce into 2 small (4-6 inch) cast iron skillets or similar sized baking dishes, dividing the mixture evenly between the two.
Add half the coriander to each and stir to blend. Swizzle out a small circle in the middle of the sauce and crack the eggs (1 or 2 per dish, depending on how hungry you are) into the centre of each 'sauce whirl'
Cover the dishes with lids or foil and bake for 12-15 minute until the eggs are cooked through.
Remove from the oven and sprinkle each with one tablespoon of chives. Serve with buttered toast or soft artisan bread that you tear off the loaf and sop up that Shakshouka goodness!