Mixed Vegetable Shakshuka

This vegetable-filled shakshuka is easy to prepare and, just as importantly, easy to clean. This is a great option for a lean weeknight dinner, as well as an impressive brunch side dish for a large group; simply serve with toast and a fresh fruit salad.
Preheat the oven to 375°F. Place the zucchini, onion, bell pepper, and garlic on a half-sized (18 x 13 x 1-inch) lined baking sheet. Drizzle with oil and stir to coat. Bake in the preheated oven until the vegetables are soft and beginning to brown, 20 to 25 minutes, stirring after 15 minutes.Combine tomatoes, tomato paste, paprika, cumin, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large microwave-safe bowl; toss to combine. Reheat in the microwave on high power until it is hot, 2-3 minutes. Pour the tomato mixture over the sauteed vegetables; stir until smooth. Return to the oven and bake until the mixture thickens and the tomato liquid has slightly evaporated, 15 to 20 minutes.Use the back of a spoon to make 6 evenly spaced indentations in the vegetable mixture. Break 1 egg into each well; sprinkle the eggs with the remaining 1/4 teaspoon salt and black pepper. Return to the oven and bake until the eggs are cooked through, 8 to 10 minutes. Sprinkle the parsley evenly on top.