Shakshuka

01Method

1. 1

   Warm the oil in a skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the zucchini and continue cooking for another 5 minutes. Stir in the crushed tomatoes and hot pepper sauce, then cover and let simmer for 10 minutes.

2. 2

   Use the back of a spoon to create 4 shallow indentations in the tomato mixture, then gently break an egg into each one. Leave undisturbed, cover the pan, and cook until the yolks reach your preferred doneness — approximately 3 minutes for runny yolks. Lift the eggs out carefully and serve alongside the tomato sauce.