Let me start off by saying that this is NOT a traditional shakshuka. This is my take (You can see the recipe for classic shakshuka in the feed).
Heat the olive oil in a skillet over medium heat and add the onion and zucchini, cook stirring occasionally until translucent 3-4 min. Then add the garlic and cook stirring for another minute.
Using the back of a spoon make 2 indentations or wells in the green mixture and then gently crack open an egg into each well. Cover the pan with lid and cook until the egg whites are set and yolks are still runny, approx 5-6 min.
Cook for a little longer if you want firmer yolks. Garnish with fresh dill or parsley and serve warm with crumbled feta over top.