Over medium heat, pour the olive oil into a frying pan, and add the garlic, capers, onion; stir for 1 minute.
When the onion mixture has begun to soften, add the zucchini and cook, stirring often for about 5-7 minutes or until the zucchini also becomes soft.
Add in the tomatoes and stir to combine all of the vegetables, cooking for about another 5-8 minutes.
Crack one egg into a ramekin; make 4 indentations into the tomato sauce and slowly pour the egg into one of the indentations and repeat with the rest of the eggs (alternately, cook eggs in another pan and lay them on top of the tomato sauce for a less "tomatoey" egg!)
Cook the eggs for 5 minutes (the whites will usually set and the yolks will still be loose); watch the pan closely so you don’t hard cook the eggs.
Top with shredded cheese (if using), chopped parsley and a drizzle of hot oil (amount depends on your ability to take the heat!!). If you use red pepper flakes instead of hot oil, feel free to drizzle dish with extra olive oil before serving!