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  1. Method

    • Sauté mushroom, capsicum, shallots and kale.
    • Add in the KNORR Professional Garlic Puree, KNORR Professional Paprika Puree and stir through.
    • Stir in the KNORR Gluten Free Pronto Napoli. Remove from the heat and divide the mix into desired dishes.
    • Crack one egg in each of the dishes.
    • Bake on 180 degree Celsius for 15/20 minutes.
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