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Preheat the oven to 190C
In a large pan on medium heat, spray a little oil then once hot, fry the onions and garlic for a few mins till fragrant
Add the red pepper and chopped red chilli and cook for a few more minutes till softened
Mix in the tomato puree, rose harissa and smoked paprika and let it cook for 2 mins
Stir in the chopped tomatoes, red beans and chickpeas in their bean stock, then bring to a simmer
Season with salt and black pepper to taste and heat for a few mins
Evenly portion the shakshuka base into 3 oven proof bowls, then create two wells in each bowl and crack two eggs into each bowl
Bake in the oven for 25-30 mins till the egg whites are cooked through, covering with foil if the tops start to char
Once cooked, remove and let them fully cool before garnishing with salt, black pepper, crumbled feta, freshly chopped dill and red pepper flakes
Cover the cooled bowls with an airtight lid and store in the fridge for 3 days, reheating fully in the microwave before eating