First up, saute your onions in olive oil and a pinch of salt for a 3-4 minutes until slightly soft.

Then add diced summer squash and garlic and cook until all ingredients are soft, or about two more minutes.

Next up add your spices – cayenne pepper, cumin and paprika- and stir up.

Mmm. Now add your tomatoes and red wine vinegar and simmer until thick, about 10-15 minutes. Adjust the seasonings if necessary. I like extra cayenne pepper!

Now add spinach and stir until it slightly wilts.

Then crack eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape.

Cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set. Cook longer if you want the yolks set too.

Then top with goat cheese and chopped parsley and dig in!

I ate mine right from the pan! Serve with pita to soak up all the tomatoey goodness.