How to Make It
Preheat oven to 375°F. Combine zucchini, onion, bell pepper, and garlic on a half-size (18- x 13- x 1-inch) rimmed baking sheet. Drizzle with oil, and toss to coat. Roast in preheated oven until vegetables are tender and beginning to brown, 20 to 25 minutes, stirring after 15 minutes.
Combine tomatoes, tomato paste, paprika, cumin, red pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a large microwavable bowl; stir to combine. Microwave on HIGH until hot, 2 to 3 minutes. Pour tomato mixture over roasted vegetables; stir to combine. Return to oven, and roast until mixture thickens and tomato liquid is somewhat evaporated, 15 to 20 minutes.
Using the back of a spoon, make 6 evenly spaced wells in vegetable mixture. Break 1 egg into each well; sprinkle eggs with remaining 1/4 teaspoon each salt and black pepper. Return to oven, and bake until eggs reach desired degree of doneness, 8 to 10 minutes. Top evenly with parsley.