Shakshuka (Mediterranean Egg and Vegetable Dish)

Preheat your cooking surface by heating the vegetable oil in a skillet over medium heat. Introduce the aromatic ingredients, garlic and onion, into the pan and cook gently while stirring until the onion has lost its rigidity and turned a pale hue, approximately 5 minutes. Incorporate the zucchini into the mixture and continue to cook while stirring for another 5 minutes. Combine the crushed tomatoes with the hot pepper sauce and cover the skillet, allowing it to gently simmer for 10 minutes.

Create four indentations within the tomato mixture and carefully place an egg into each indentation. Resist stirring the mixture, allowing it to develop its flavors undisturbed. Cover the skillet once more and cook until the eggs have achieved your preferred consistency, approximately 3 minutes for soft yolks. Using caution, carefully extract the eggs from the skillet and serve alongside the tomato sauce.