Shakshuka with Tomatoes and Zucchini

Ingredients

• 2 small zucchini
• 1 bunch spring onions
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tsp cumin
• 400 g diced tomatoes (canned)
• 1 pinch cayenne pepper (or chili flakes)
• Salt
• Pepper
• 4 eggs
• 100 g feta (45% fat in milk)
• 2 sprigs parsley

Instructions

1. 1.

   Clean, wash, and slice the zucchini and spring onions. Peel and chop the garlic.

2. 2.

   Heat oil in a pan and sauté the spring onions, zucchini, garlic, and cumin over medium heat for about 5–6 minutes. Add the diced tomatoes, cayenne pepper, salt, and pepper. Simmer for another 6–7 minutes over medium heat.

3. 3.

   Form four small indentations in the tomato mixture. Gently slide the eggs evenly into the indentations. Let the eggs set for 15–20 minutes, covering with a lid. Just before serving, crumble the cheese over the eggs and let it melt slightly. Wash, dry, chop the parsley and sprinkle the shakshuka with parsley.