shakshuka

Serves: 8

Ingredients:
2 tablespoons olive oil
½ onion (thinly sliced)
1 medium zucchini (halved and thinly sliced)
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
5 tomatoes coarsely chopped
½ teaspoon salt
½ teaspoon black pepper
½ cup crumbled feta
8 eggs
¼ cup fresh coriander (chopped)

Method:
preheat oven to 180°c.
heat the oil in a large skillet over medium heat. add the onions and zucchini, and sauté for 8–10 minutes until tender.
add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute.
add the tomatoes, salt and pepper and simmer until the tomatoes have thickened, about 10 minutes. stir in the cheese.
gently crack the eggs into the skillet, spreading them evenly over the tomatoes.
transfer the skillet to the oven and bake until eggs are just set, 7–8 minutes (they will continue to cook for a couple of minutes after you remove them from the oven).
sprinkle with the fresh herbs and serve immediately.