Heat a pan over medium heat.
Finely dice your red onion and add it to the pan with some olive oil. Fry gently for a few minutes until softened.
Grate your garlic and finely chop the coriander stems. Add them to the pan and fry for 1 minute until the garlic has become fragrant.
Chop the red pepper into large chunks and add to the pan. Fry for 2 minutes until softening.
Add your spices and cook for 30 seconds to 1 minute, until fragrant.
Add the tomato puree and cook for a further 30 seconds to 1 minute.
Pour in the tinned tomatoes and mix well, add in the vinegar and a splash of water and allow to simmer for 5 minutes or so. Taste it and season with salt and pepper to your preference.
Once the tomatoes have thickened a bit, use the back of a ladle to make 4 small wells in the sauce. Crack your eggs in, being careful not to break the yolks.
Let the eggs poach gently in the sauce for 3 minutes or so, until the whites have begun to set.
Cover the pan with a lid, or put the pan into a 180°C oven for 2-3 minutes, until the whites have set on top but the yolks are still runny!
Finely chop the coriander leave and crumble the feta. Scatter over the shakshuka as a garnish and serve!
