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Rubybegonia
Casserole with shawarma and egg
Shoarma from the oven with celery, kidney beans, white beans, cheese and egg
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Ingredients
Directions
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Preheat the oven to 200 ˚C. Cut the celery into 1cm wide curves.
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Heat the oil in a frying pan and fry the shawarma strips for 3 minutes on a high heat.
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Add the paprika and celery and cook for another 5 minutes. Change regularly.
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Cut the cheese into pieces. Let the kidney beans drain and add to the meat together with 2/3 of the cheese and white beans in tomato sauce. Shovel.
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Put everything in an oven dish. Make 4 wells in the bean mixture with a spoon. Break the eggs above the dimples and sprinkle with pepper and salt.
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Divide the rest of the cheese over it and bake the dish in the middle of the oven for about 15 minutes.
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Nutrition
575Calories
Sodium0% DV1.370mg
Fat51% DV33g
Protein80% DV40g
Carbs8% DV25g
Fiber40% DV10g
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