Mushroom-zucchini shakshuka with chickpeas, feta, and toasted pitas

Heat the oven to 450° F.

• Thinly slice the zucchini.
• Thinly slice the mushrooms.
• Rinse the chickpeas. Measure ½ cup [1 cup]; save the rest for another use.

In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the zucchini and continue to cook until slightly softened, 3 to 4 minutes. Add the marinara and 1 cup [2 cups] water and bring to a boil. Add the chickpeas and spinach and stir to combine, then reduce to a simmer and cook, stirring occasionally, until the spinach is wilted, 2 to 3 minutes.

With the back of a spoon, form 4 [8] wells in the sauce and crack an egg into each well; lightly season the eggs with salt and pepper and crumble the feta over the dish.

Cook in the oven for 6 to 8 minutes, or until the eggs have set to your desired doneness. Carefully remove the pan from the oven. Set aside to cool slightly. 

While the shakshuka is cooking, toast the pita breads.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut into wedges.

Serve the shakshuka family-style directly from the pan with the toasted pita on the side.