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Tagged as: rosemary

Easy Baked Shakshuka with Fennel and Goat Cheese

Recipe by Katie Pfeffer-Scanlan   Servings: 3 1 tablespoon extra virgin olive oil ½ medium onion diced 1 bulb fennel chopped 2 cloves garlic crushed 1 teaspoon smoked paprika ground 1 ½ teaspoons cumin ground 1 28 ounce can diced tomatoes no salt added preferred 6 large eggs 2 ounces

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