Finely chop 1 onion and 1 red onion.

In a large pan over medium heat, warm a little oil (or your preferred cooking fat).

Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they begin to soften.

Slice 2 red peppers and add them to the pan.

Cook for another 3–5 minutes, or until the peppers start to soften.

Stir in 1 tbsp tomato paste and let it cook for 1 minute to deepen its flavor.

Pour in 720 ml tomato puree and bring the mixture to a gentle simmer.

Add 100 g finely chopped dill (reserve a little for garnish if you like).

Season with salt, black pepper, garlic powder, oregano, and parsley to taste.

Reduce the heat to low, cover the pan, and let the sauce simmer for 10–15 minutes, stirring occasionally.

Rinse and drain 200 g butter beans (if using canned).

Stir them into the simmering sauce.

Continue cooking for another 5 minutes, allowing the flavors to meld.

Hard-boil 4 eggs in a separate pot (about 8–10 minutes for fully set yolks).

Once cooked, cool them slightly under running water, then peel and slice.

Taste the shakshouka sauce and adjust seasonings if needed.

Ladle the sauce onto plates or a serving dish.

Arrange the sliced eggs on top.

Crumble feta over everything for a tangy finish.

Garnish with extra chopped dill if desired and enjoy!