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                                    UNCgal
                                
                            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
- 
                                Remove the woody bottom of the green asparagus and cut into 2 cm pieces.
- 
                                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.
- 
                                Make a well per person in the vegetable and break an egg above each well. Sprinkle with salt and salt.
- 
                                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.
- 
                                Meanwhile, put the cottage cheese and the fresh herbs in a high cup.
- 
                                Puree with the hand blender until everything is light green, but you can still see pieces of herbs.
- 
                                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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