Put the onion and garlic cloves in the bowl with the Ultrablade knife attached. Start the processor on speed 12 for 10 seconds.
Replace the knife attachment with the blender attachment and pour in the oil. Add the peppers and cumin. Set on the P1 Stew mode for 5 minutes.
Once the programme has finished, add the chopped tomatoes and set the processor on P2 Stew mode for 30 minutes.
Pour the shakshuka into a baking dish. Carefully crack the eggs on top and in an oven pre-heated to 180°C, cook for around 10 minutes until the egg whites have set.
Season with salt and pepper and sprinkle with chopped herbs.
Tip: You can also enjoy the shakshuka without the eggs, warm or as a cold starter.