• Preheat your oven at 180C/350F.

Shakshuka:

• Place the capsicum/bell pepper halves onto a baking tray and broil until charred and darkened (around 10-20 minutes). Place the charred bell peppers into and bowl and cover with plastic wrap to sweat for 15 minute and then remove the blackened skin. Dice into small squares.
• In a pan with olive oil over medium heat, sauté the onion and garlic until the onion is translucent. Add in the smoked paprika, cumin and chilli powder, and continue sautéing for 1 more minute. Add in the crushed tomatoes, diced bell pepper/capsicum, simmer for 5-10 minutes or until the sauce is thick. Season with salt and pepper to taste.

Assemble:

• Carve out a hole in your bread and add the shakshuka mixture, but leave enough room for your eggs. Spread the shakshuka mixture up the inner walls of your bread, crack in the eggs and bake for 15-20 minutes or until the egg whites are set and the yolk is still runny.
• Top with feta cheese and coriander. Cut and serve.