Shakshuka with Spinach and Zucchini

1. Heat up 1-2tbsp olive oil on medium to high heat and soften onion and bell peppers, season with salt and peeper. 2. Add garlic and zucchini and continue to pan fry until soft and fragrant, season again. 3. Wilt a handful of spinach and add crushed tomatoes. 4. Season with chili powder, cumin, coriander, paprika, salt, and pepper. 5. Bring to a simmer and stir occasionally, taste and season accordingly. 6. Create 6 small pockets and drop in eggs, cover until cooked but yolks are still runny. 7. Remove from heat, top with cilantro, and serve with toasted bread.