In your large enamelled cast iron pan, dry-roast the cumin seeds on a high heat for 1 min. Add the oil, water, onion, fennel and peppers and sauté for 5 mins.
Mix in the cinnamon and fry for 15 seconds till fragrant followed by the chopped tomatoes, bay leaves, sweetener (if using) and salt, bring to the boil and reduce heat to low and cook for about 20 mins.
Do keep an eye on the mix during cooking as you may need to add a couple of tbsp of water so that the tomato mix has a passata type consistency. Adjust the seasoning.
Remove the bay leaves, add in the crumbled feta, make 6 wells in the mix and break the eggs into the wells and cook for about 10 mins until the eggs are just set. Cook for a little longer if you prefer more well-done eggs.
Top the fennel shakshuka with extra feta with some herbs and serve.
Make sure to use an enamelled cast iron pan for this recipe.