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Heat the oil in a large skillet or pan and add the white onion and red pepper. Saute for 5-6 minutes until the vegetables begin to soften, stirring often, then add the garlic and cook for another minute.
Add the tomato paste and seasonings, stir them into the vegetables for about a minute, then add the diced tomatoes and water.
Season the sauce with salt and pepper, and then leave the sauce to simmer and reduce down for about 5 minutes, stirring occasionally.
Tip in the cannellini beans, and stir them into the sauce. Crush down about ¼ of the beans to thicken the sauce, and let the beans simmer for another 5 minutes.
Make 4 wells in the pan and crack your eggs into each. Cover the pan and leave the eggs to poach for 5-6 minutes.
Top the shakshuka with the chopped parsley and crumbled feta. For added spice, add a sprinkle of red pepper flakes.