Pre-heat oven to 400 degrees.
Heat a medium or large cast iron skillet to medium heat
add in your olive oil and begin to sauté your onions, garlic, asparagus, and zucchini.
Continue to sauté until your zucchini just begins to soften.
Pour in the cooked quinoa stirring frequently.
Next add in the can of tomato sauce and can of diced tomatoes.
Add the lemon juice, salt, pepper, and paprika.
Keep stirring and allow ingredients to simmer for about 5 minutes.
Make small pockets in the sauce for each egg and crack them into the sauce.
Let the eggs cook in the sauce for about 3 minutes then move the cast iron skillet the oven for 6-8 minutes depending on how runny you would like your yokes.
Remove the shakshuka from the oven, sprinkle fresh arugula, feta cheese, and chopped parsley over top.
Serve in bowls with naan bread for a fresh, healthy, and delicious garden inspired meal!