Heat olive oil in a large skillet over medium heat. Add zucchini and cook until browned on all sides, about five to six minutes.

Add the salsa, cover, and cook until the zucchini is tender, about five minutes more.

Use a spoon to create small wells in the sauce and crack the eggs into each well.

Sprinkle feta around the eggs. Cover and cook for five to eight minutes, until the eggs are set to your liking (seven to eight minutes for softly set yolks, pictured here).

While the eggs cook, combine all mango salsa ingredients in a bowl and mix well.

Spoon the mango salsa over the shakshuka just before serving. Add additional feta if desired.

Serve immediately.