Sauté the Veggies: Heat the olive oil in a large skillet over medium heat. Add the green onions and sauté for 2-3 minutes until softened. Incorporate the broccoli and cook for another 5 minutes, stirring occasionally.
Add Beans and Tomatoes: Stir in the white beans, tomato passata (or crushed tomatoes), garlic powder, paprika, dried oregano, sea salt, and pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld together.
Herb Mix-In: Add the fresh herbs (dill, basil, cilantro) to the skillet and stir well.
Eggs: Create small wells in the mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.
Finishing Touches: Sprinkle the crumbled feta cheese over the top just before serving.
Serve and Enjoy: Serve the shakshuka hot, directly from the skillet. This dish pairs wonderfully with crusty bread or pita for dipping into the rich tomato sauce and runny egg yolks.
