Easy Shakshuka with Feta

Thinly slice the onion and bell pepper.

Place a frypan over medium heat. Add the coriander, cumin, and fennel seeds, toast until fragrant (about 2 minutes). Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle.

Heat the olive oil in the same pan over medium-high heat. Add the bell pepper and onion in an even layer (avoid stirring). Brown for 3 to 4 minutes, before giving a quick stir and cooking a little more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.

Add the ground spices, paprika, and salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gentle boil, then lower the heat to a steady simmer for 5 minutes or until the tomatoes have thickened.

Carve out a little hollow for each of the eggs you plan to cook, then carefully crack them in. Add black pepper to each egg then cover the pan with a lid. Cook over low heat until the eggs are just set, 4 to 6 minutes.

Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.