Rich Tomato Shakshuka with zucchini and feta


    Olive Oil, extra virgin

    30 ml

    Zucchini Noodles

    400 g

    Onions, small dice

    150 g

    Pepper, red, small dice

    100 g

    Cumin, fine

    5 g

    Salt, fine

    3 g

    Tomato paste

    10 g

    Tomatoes, canned, crushed

    600 g

    Maggi Chilli Sauce

    60 ml

    Maggi BBQ Sauce

    40 ml


    500 ml


    10 units

    Feta Cheese, low-fat

    150 g

    Parsley, fresh, finely chopped

    5 g


    1. In a saucepan, heat the olive oil over a medium heat.
    2. Add zucchini noodles and fry for 5-8 minutes until the noodles begin to soften slightly.
    3. Remove from the pan and set aside.
    4. In the same pan add the onions and peppers and fry until the onions start to become translucent.
    5. Add the cumin, salt and tomato paste and fry for another 3-4 minutes to caramelize the tomato paste.
    6. Add the crushed tomatoes, chilli sauce, bbq sauce and water and bring to a simmer. Allow to simmer uncovered for 15-20 minutes over a low heat until the sauce reduces and starts to thicken.
    7. Add the zucchini noodles back into the sauce and lower the heat. (This can be done by making small nests of noodles).
    8. Crack the eggs into the tomato sauce and immediately cover the pan. Cook until just set (approx. 5-10 minutes).
    9. Remove from the heat and sprinkle the feta cheese and fresh parsley on top.