Easy Shakshuka with Feta

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• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 tablespoons olive oil
• 1 each red bell pepper
• 1 each large yellow onion
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more for sprinkling
• 1 each 28 ounce can diced tomatoes
• 1 each 15 ounce can white beans, drained and rinsed
• 6 each large eggs, to your preference
• As Needed black pepper
• 1/2 cup fresh parsley or cilantro leaves
• 1/2 cup feta cheese crumbles

1. Thinly slice the pepper. Thinly slice the onion.
2. Set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
3. Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
4. Add the ground spices, paprika, and kosher 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 gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
5. Carve out a little divot for each of the eggs you plan to cook, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can’t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.
6. Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.