Shakshuka is one of those delights in cooking as it has an endless variety of variables that can make breakfast or dinner exciting again. let's say that the tomato sauce and eggs are the only musts along with a few north african/middle eastern spices but the vegetables variety is such a joy to play with. here i made the base sauce with tomato puree, chopped onion, garlic, cumin, paprika and some turmeric. i added left over chorizo from the fridge and some zucchini. as the sauce started coming together, i added pepper and salt, always being wary that the feta cheese would add a lot of salt. feta was added at the end along with salad leaves (usually chard or kale) and cilantro. here i fried the eggs separately but you can crack them into the sauced have the sauce cook them.