Before you start, preheat oven to 180°C. Set aside a medium baking dish if you don’t have an oven-proof fry-pan.
Prep garlic, onion and cavolo nero and set aside separately.
Heat oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until softened. Add garlic, coriander seeds and cumin seeds and cook for a further 1-2 minutes, stirring, until fragrant. Add stock and bring to a simmer. Once simmering, add cavolo nero, spinach and peas and cover pan with a lid. Cook for about 2 minutes, until greens have wilted. Remove lid and toss together. Season to taste with salt and pepper and remove from heat.
Crumble feta into pan and fold through the greens. Create indentations in the mixture with the back of a spoon, then gently crack in eggs. Season eggs with salt and pepper. Bake on middle oven rack for about 12-15 minutes, until eggs are cooked to your liking.
Prep dill and toast bread.
Serve shakshuka topped with chilli flakes and dill. Serve with toast and kasundi/harissa/chutney.