Cook the asparagus tips, in some salted boiling water until they are almost done but have a very slight bite. Drain and set aside.
In a cast iron frying pan large dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onions and peppers and sauté for 5 mins.
Mix in the chopped tomatoes, bay leaves, thyme, cinnamon, nutmeg, salt and pepper, and honey, Bring to the boil and reduce heat to low and cook for about 20 mins.
Do keep an eye on the mix during cooking as you may need to add a tbsp or two of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
Remove the bay leaves, add in the asparagus and break the four eggs on top, cover the frying pan with a lid and cook for about 10 mins until the eggs are just set.
Top the asparagus shakshuka with some herbs and spring onions and serve long with some flatbreads.