Shakshuka with Zucchini, Chickpeas, and Feta

Vegetable Base

Heat the olive oil (4 g) in a small skillet. Add the zucchini with carrot and garlic (100 g) and passata (100 g); heat for 3–4 minutes.

Eggs and Serving

Make two wells in the vegetable mixture and crack in the eggs (100 g). Season with table salt (1 g) and black pepper (0.2 g). Cover the skillet and simmer gently for 4–6 minutes, until the whites are firm and the yolks remain slightly runny.

Chop the parsley (10 g). Add the cooked or canned chickpeas (20 g), crumble in the feta (20 g), and top with arugula (15 g) before serving.