Step 1

Heat the oil in a large skillet or pan and add the white onion and red pepper. Saute for 5-6 minutes until the vegetables begin to soften, stirring often, then add the garlic and cook for another minute.

Step 2

Add the tomato paste and seasonings, stir them into the vegetables for about a minute, then add the diced tomatoes and water.

Step 3

Season the sauce with salt and pepper, and then leave the sauce to simmer and reduce down for about 5 minutes, stirring occasionally.

Step 4

Tip in the cannellini beans, and stir them into the sauce. Crush down about ¼ of the beans to thicken the sauce, and let the beans simmer for another 5 minutes.

Step 5

Make 4 wells in the pan and crack your eggs into each. Cover the pan and leave the eggs to poach for 5-6 minutes.

Step 6

Top the shakshuka with the chopped parsley and crumbled feta. For added spice, add a sprinkle of red pepper flakes.