Preheat the oven to 190°C (375°F). Gather your ingredients and equipment like a skillet and mixing bowl.

Pat squid dry with paper towels. Slice courgettes into 5mm half-moons and rinse spinach under cold water.

In a skillet, heat olive oil. Add minced garlic and sauté for about 30 seconds. Then add courgettes, season with salt and pepper, and cook for 4-5 minutes until golden brown.

Increase heat and add squid, searing for 90 seconds on each side until opaque and tender. Remove squid and set aside.

In the same skillet, add more olive oil if needed, and toss in the rinsed spinach. Cook until wilted, about 1-2 minutes. Stir in cherry tomatoes, courgettes, and squid, then add lemon zest.

Create small wells for the eggs in the vegetable mix. Crack eggs into each well, season with salt and pepper, and crumble feta cheese on top if desired.

Transfer skillet to the oven and bake for 12-15 minutes until whites are set but yolks jiggle slightly.

Remove from the oven and let sit for 2 minutes. Garnish with parsley and lemon zest, then serve hot.