Cut the zucchini into small bite-size pieces, then transfer into a colander with a bowl underneath, season with sea salt and set aside

Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion, thinly slice the garlic and finely grate the tomato

Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer

While the tomato is simmering, move back to the zucchini, transfer the pieces over some paper towels and pat completely dry

Once the grated tomato has slightly thickened, about 4 minutes, add in the pieces of zucchini, mix together, then mix every 1 minute so the zucchini evenly sautes

After 3 to 4 minutes and the zucchini is lightly sauteed, add in the vegetable broth, raise to a high heat

When it comes to a boil, crack in the eggs, all evenly spaced out, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove the pan from the heat

Add in the grated cheese and sprinkle with chopped fresh parsley, enjoy!