A delicious vegetarian shakshuka style brunch dish with feta and white beans. Great to dip toasted sliced baguettes in.
Slice both the pepper and onion very thinly.
Place a skillet over medium heat. Toast the coriander and fennel seeds until fragrant and transfer to a plate to cool. Grind the spices using a mortar and pestle.
Heat olive oil over medium-high heat and cook the bell pepper and onion. Try not to touch or stir. When they are cooked and charred, give a quick stir.
Add the ground spices, then the paprika and kosher salt. Mix well. Slowly add the tomatoes then the white beans. Bring to a gentle boil. Lower the heat and simmer for 5 minutes.
Crack the eggs evenly over the shakshuka mixture making sure not to break the yolk. Cover the skillet with a lid until the eggs are set.
Garnish with cilantro or parsley and enjoy with sliced toasted baguettes.