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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
Water	500 ml
Eggs	10 units
Feta Cheese, low-fat	150 g
Parsley, fresh, finely chopped	5 g

In a saucepan, heat the olive oil over a medium heat.
Add zucchini noodles and fry for 5-8 minutes until the noodles begin to soften slightly.
Remove from the pan and set aside.
In the same pan add the onions and peppers and fry until the onions start to become translucent.
Add the cumin, salt and tomato paste and fry for another 3-4 minutes to caramelize the tomato paste.
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.
Add the zucchini noodles back into the sauce and lower the heat. (This can be done by making small nests of noodles).
Crack the eggs into the tomato sauce and immediately cover the pan. Cook until just set (approx. 5-10 minutes).
Remove from the heat and sprinkle the feta cheese and fresh parsley on top.