Created by ImPat on October 10, 2018
Step 1: Preheat oven to 200C.
Step 2: Heat 1 tablespoon of the oil in an ovenproof non-stick frying pan over medium low heat and add onion, capsicum, carrot, zucchini and garlic and cook for 5 minutes or until soft and then stir in fresh chilli and spices and cook for 1 minute or until aromatic.
Step 3: Add tomatoes, beans and 1/2 cup water and simmer for 10 minutes or until mixture thickens slightly.
Step 4: Remove from heat and make 4 indents in the sauce and crack an egg into each.
Step 5: Bake for 10 to 15 minutes or until eggs are cooked to your liking.
Step 6: Meanwhile, heat remaining oil in a frying pan and add oats and cook, stirring, over medium heat until toasted and then add coriander and sumac and stir to coat.
Step 7: Scatter oat topping over the shakshuka and garnish with crumbled feta and coriander sprigs and serve with toast.