Liberally coat a skillet with nonstick oil spray and warm over medium heat. Add onion and optional bell pepper and sauté until onion is translucent, soft, and nicely caramelized, about 8 minutes. During the last minute, add the garlic and sauté so it’s browned but not burned. Add zucchini noodles and sauté for about 2 minutes to slightly soften and combine with onions and garlic.

*For quicker prep, you can add a dash of garlic powder and onion powder to the zucchini noodles as they cook.

Add marinara sauce and preferred spices to the skillet and mix using a wooden spoon. Use the back of a wooden spoon to make slight indentations in the sauce for the eggs. Carefully crack the eggs (be careful not to let the yolk break) into the indentations on the surface of the sauce. Cover the skillet with a lid and cook for about 5 to 7 minutes, or until the eggs are set. The egg whites should be firm and the yolk should be a little runny.

Carefully transfer to a plate or bowl (or serve from the skillet like they do in Middle Eastern countries!) and top with optional grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.