Shakshuka with Zucchini and Capsicum

6 eggs
2 cans of tomatoes (each can 14.1oz or 400 grams)
2 small zucchini (about 2 cups chopped)
2 capsicum (about 2 cups chopped)
1 small red onion or 1/2 medium onion
2 tbsp olive oil
1 garlic clove
1/2 tsp salt (more to taste)
1/4 tsp ground black pepper
1/2 tsp sugar
1/4 cup feta cheese
1/4 cup cheddar cheese
2 tbsp chopped fresh parsley
1/4 cup water

Chop the zucchini, capsicums, and onion. Shred the cheddar cheese and crumble the feta cheese. To a pan, over medium-high heat, add 2 tbsp of olive oil.

When the oil is hot, add the capsicum and zucchini. Cook them for about 7-8 minutes over medium-high heat until they get a bit of colour on the outside. Stir occasionally.

Add the onion, salt, pepper, and minced garlic, and cook for another minute. Add the tomatoes and 1/4 cup water. Mix everything and cook for about 10 minutes until the veggies are softened and about 5-6 minutes away from being ready.

Make wells for the eggs with the back of the spoon. Crack the eggs in the wells made with the back of the spoon. Add the feta cheese and cheddar cheese.

Place the lid on and cook until the eggs are your desired consistency (mine took about 5-6 minutes). You can also finish it in the oven if you’d prefer at 390°F(200°C) for about 6-7 minutes.

Add fresh parsley or other fresh herbs (see notes) to garnish it.

from: bemyrecipe.com