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Medium-oriental single-pan dish with egg and green asparagus
Shakshuka new style with green asparagus, zucchini spaghetti, fresh spinach, cottage cheese, mint and chives.
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Ingredients
Directions
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Remove the woody bottom of the green asparagus and cut into 2 cm pieces.
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Heat the oil in a large frying pan. Add the asparagus, zucchini spaghetti and spinach and mix quickly. The spinach does not have to shrink yet.
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Make a well per person in the vegetable and break an egg above each well. Sprinkle with salt and salt.
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Put the lid on the pan and let the eggs in about 15 minutes on low heat, the egg yolk may remain a little soft.
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Meanwhile, put the cottage cheese and the fresh herbs in a high cup.
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Puree with the hand blender until everything is light green, but you can still see pieces of herbs.
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Season with pepper and salt. Divide half of the green cottage cheese over the shakshuka and serve the rest.
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Nutrition
200Calories
Sodium10% DV240mg
Fat15% DV10g
Protein34% DV17g
Carbs3% DV9g
Fiber8% DV2g
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