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Erica
Green shakshuka with parsley yogurt
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Ingredients
Directions
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Heat the olive oil and fry the onion, celery and sprouts for about 10 minutes.
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Add the peppers and broccoli and cook for another 10 minutes. Add the stock. Puree the ingredients for the sauce.
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Make 4 small dimples in the pan between the vegetables and break the eggs into the dimples. Sprinkle with the feta. Cooked for 3-5 minutes until the eggs are cooked, but still soft.
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Pour the yogurt sauce along the egg yolks, sprinkle with the chives and serve immediately.
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Nutrition
395Calories
Fat38% DV25g
Protein42% DV21g
Carbs5% DV15g
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