Add tomato puree, cumin, paprika, red chilli powder, and salt. Mix thoroughly so the spices disperse evenly. Lower the heat and let the sauce simmer, stirring every few minutes. Cook until the sauce thickens and begins to leave the sides of the pan, indicating moisture reduction and flavour concentration.

Using the back of a spoon, gently press four shallow wells into the simmering sauce. Keep the heat low so the sauce bubbles lightly rather than boiling. This creates controlled spaces for the eggs to cook evenly, without spreading into the base.

Crack one egg into each well. Cover the pan and cook on low heat until the whites are set and opaque while the yolks remain soft. Avoid lifting the lid too often, as trapped steam helps the eggs cook evenly from the top.

Slice the pav horizontally and toast the cut side down on a flat pan with butter. Toast until golden and lightly crisp while still soft inside. Remove immediately to prevent excessive drying, as pav should absorb the sauce, not resist it.

Switch off the heat and sprinkle chopped coriander evenly over the shakshuka. Let the dish rest briefly so the sauce settles. Serve straight from the pan with hot buttered pav on the side.