Begin by grinding the dried chillies and all the spices except the lavender and the zatar in a mortar. Then, peel and chop the ginger and garlic and dice the celery.

Place half of the olive oil in a Le Creuset roaster and sauté the ginger, garlic and celery over a medium heat until translucent.

Once translucent, add the canned tomatoes, the tomato sauce, brown sugar and the ground spices. Let everything simmer for 30 minutes with the lid closed until the brown sugar creates a subtle caramel note. Stir frequently to prevent burning.

Meanwhile, cut the aubergine into approximately 2x2cm cubes and season with a little salt and pepper and heat the oil in a deep saucepan to around 180 degrees. Hold a wooden stick in the hot oil, if bubbles form on the stick, the oil is hot enough.

After having boiled, allow the auberinge cubes to dry.

Once dry, turn the aubergine cubes in flour, then in the egg and then again in the flour and fry them in the oil for 1-2 minutes until they are nice and crispy. Drain on kitchen paper.

Put the 8 eggs (without shell) in the tomato sauce and close the lid for 6-7 minutes. The goal is to cook the eggs in the tomato sauce so that the yolk is still slightly runny inside.

In the meantime, begin to chop the pickles and pickled lemon.

Place the fried eggplant cubes in a bowl or deep plate. Carefully lift 2 eggs per plate with a wooden spoon and plenty of tomato sauce out of the Le Creuset roaster and place on the aubergine cubes.

Garnish the plates with the pickles, the pickled lemon, the zatar, the flowers and the herbs - the hearty and aromatic Beirut Breakfast is ready! Of course, it goes well with heated flatbread and a large glass of iced tea!