Moroccan Tagine-Spiced Breakfast Shakshuka with Feta

Preheat oven to 375°F (190°C).

Heat olive oil in an oven-safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.

Add zucchini and garlic and cook for another 2 minutes, until fragrant.

Stir in crushed tomatoes, tomato paste, tagine spice blend, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer.

Reduce heat and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.

Use a spoon to create four wells in the sauce. Crack an egg into each well.

Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still runny.

Remove from the oven and crumble feta cheese over the shakshuka.

Garnish with fresh cilantro or parsley.

Serve immediately with crusty bread for dipping.