Shakshuka with Zucchini

Instructions

1. Finely chop the onion and garlic.
2. Cut the bell pepper into bite-sized pieces.
3. Halve the zucchini lengthwise and cut it into slices about 2 cm thick.
4. Dice the fresh tomatoes.
5. Heat the oil in a deep pan over medium heat and gently sauté the onion, garlic and tomato paste.
6. After about 2 minutes, add the bell pepper and zucchini and cook for another 5 minutes, stirring occasionally.
7. Meanwhile, slice the spring onions into thin rings and roughly chop the parsley, chopping the stems more finely than the leaves.
8. Set aside about one tablespoon each of the spring onions and parsley leaves for garnishing, then add the remaining spring onions to the pan.
9. Add the diced fresh tomatoes, the canned chopped tomatoes and the Ras el Hanout. Stir well, cover with a lid and simmer for about 5 minutes.
10. Stir in the parsley.
11. Crack one egg into a ladle . Use the ladle to make a small well in the Shakshuka and gently slide the egg into it.
12. Repeat with the remaining eggs.
13. Cover again and simmer for about 5–6 minutes until the egg whites have set.
14. Meanwhile, slice the radishes thinly.
15. Toast the bread in a toaster or a pan and cut it into smaller pieces.
16. Serve the Shakshuka on plates, garnish with the reserved parsley, spring onions and sliced radishes, and serve the toasted bread alongside.