COUSCOUS “ALLA CARBONARA” with diced zucchini and fried eggs
Philos Kitchen
Philos Kitchen
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Ingredients

  • ½ lb (250 gr) couscous
  • 5 lb (2,2 kg) zucchini
  • 2 cloves of garlic
  • 8 eggs
  • ½ pint (250 ml) extra virgin olive oil
  • 1 tbsp(10 gr) pecorino romano cheese
  • 1 tbsp sweet paprika
  • 2 tbsp green curry
  • to taste minced fresh parsley
  • to taste black pepper
  • to taste table salt

Instructions

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