End of Summer Shakshuka

Ingredients

For the eggs:

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes. Stir in the diced eggplant and cook for another 5-7 minutes until softened.
Add the zucchini, corn, and shishito peppers to the skillet. Sauté for an additional 5 minutes until they start to soften. Stir in the diced tomatoes, smoked paprika, cumin, salt, and pepper. Bring the mixture to a simmer and cook for about 10-15 minutes, allowing the flavors to meld. If it gets too thick, you can add a splash of water or broth.
Using the back of a spoon, create small wells in the vegetable mixture for the eggs. Crack an egg into each well.
Cover the skillet with a lid and cook for about 5-8 minutes, or until the egg whites are set but the yolks are still slightly runny. Adjust the time based on how well you like your eggs cooked.
Remove the skillet from the heat. If desired, crumble feta cheese on top and garnish with fresh herbs. Serve warm with crusty bread and pita for dipping!

Source: Created by Chef Rachel Ponce