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Green shakshuka with parsley yogurt
 
 
4 ServingsPTM20 min

Green shakshuka with parsley yogurt


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Directions

  1. Heat the olive oil and fry the onion, celery and sprouts for about 10 minutes.
  2. Add the peppers and broccoli and cook for another 10 minutes. Add the stock. Puree the ingredients for the sauce.
  3. 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.
  4. Pour the yogurt sauce along the egg yolks, sprinkle with the chives and serve immediately.


Nutrition

395Calories
Fat38% DV25g
Protein42% DV21g
Carbs5% DV15g

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