Wash the peppers, cut in half, core and cut into small pieces. Wash and halve the tomatoes, peel the shallot and cut into small pieces, heat the rapeseed oil in a pan and fry the vegetables briefly. Add the star anise, pour in the vegetable stock and simmer for about 20 minutes. Crumble the feta cheese under the vegetables, season with curry powder, salt and pepper.

Eggs until soft (or hard) in boiling water, boil, rinse, let cool a little, peel and cut in half. Pluck the parsley leaves from the stems and roughly chop. Arrange the pepper and tomato shakshuka on plates, garnish with eggs and parsley.

Or the classic: use a tablespoon to make a small hollow in the pan, break the eggs and let them slide into the hollow. Sprinkle with paprika powder. Close the pan lid and let the eggs shock.