Shakshuka

This is one of our favorite breakfasts.  There are lots of spins on Shakshuka, but I love the flavors of this so much, we always come back to this one.

Makes 4 servings
(For Aaron and I, we half everything except the eggs)

1 small onion, finely sliced
2 zucchini, diced
1 orange bell pepper, diced (you can use any variation)
2 cloves garlic, finely minced
2 c. tomato pasta sause
1 c. baby spinach leaves
1 t. cumin
1 t. sweet paprika
1/8 t. cayenne
4 eggs
salt and pepper to taste
Garnish:
feta cheese
pinch of Za'atar (I've never had this, so I haven't done it)

Preheat oven to 375 degrees.  Heat the oil in a medium cast iron skillet over medium heat.  Add the onion, and cook until softened and slightly browned.  Add the zucchini and bell pepper, and stir until they develop a bit of color.  Then add in the garlic, and saute for an extra 30 seconds until fragrant.  Add in the tomato sauce spinach, cumin, paprika, and cayenne and stir until combined.  Season with a pinch each of salt and pepper, then create 4 wells in the mixture.  Crack the eggs into the wells, and transfer the pan to the oven.  Bake for 7 minutes or until the egg whites are cooked through but the yolks remain slightly runny.  Garnish with feta cheese and Za'atar, and serve with crusty bread.