green roasting tin shakshuka

Thank you!!! And you can serve this all-purpose vegetarian recipe for breakfast, lunch, or dinner. NYT Cooking is a subscription service of The New York Times. Perfect for busy midweek evenings when you dont have the time or energy to spend hours cooped up in the kitchen, simply assemble the ingredients in your trusty roasting tin and let the magic happen while you enjoy your evening. So glad you're enjoying the recipe so far! Add leeks together with peas and cook stirring frequently for about 4 minutes. Thank you Brittany!!!! Add broth and butter; cook, stirring, until the butter is melted and some of the liquid is absorbed, 1 to 2 minutes. Add cup of water. Pour in pure and use a spoon to create 8 small wells; crack an egg into each well. Recipe yields 4 to 6 servings. Remember, you can totally make this green shakshuka recipe your own using other hearty greens like swiss chard or collards! Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Thank you! :) x. You can add more black pepper or crushed red pepper, if you like. I started to make this recipe with some leftover brussels sprouts. Crack eggs into individual ramekins or small bowls. Hold one of the peppers with both hands, press your thumbs into the stalk so it pops inside the pepper, them rip the pepper in half. Couldnt find chars so we used a mix of kale and collards. Here are a few ideas: If you want to incorporate meat in this shakshuka recipe, you'll use pound of ground or small diced meat, lamb or beef are common options. Oven baked shakshuka: roasted peppers, tomatoes and chilli with eggs from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 168) by Rukmini Iyer Shopping List Ingredients Notes (0) Reviews (0) red peppers yellow peppers coriander leaves ground coriander ground cumin red onions eggs red chillies smoked paprika vine tomatoes Jessica, you can do no wrong. It should not be considered a substitute for a professional nutritionists advice. Thanks! in a saute pan on medium heat for about 2 minutes. Season the peppers with a pinch of salt and some black pepper, then toss them together using a wooden spoon. For the latest announcements and everyday cooking tips. Woo!! Cumin is genius. Youll find real food recipes, meal plans & healthy habits. We top these eggs cooked in a tangy, spicy salsa verde with cotija cheese and avocado but the topping choices are endless from chorizo to toasted pine nuts. Weve been conditioned to think that traditional Black food is not nutritious, but that couldnt be further from the truth. There are two main components to this recipe: The chunky tomato sauce and the eggs. Add lemon juice and stir to combine. Traditional shakshuka (also spelled shakshouka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, usually with olive oil, peppers, onion and garlic, as well as, spices. (or any meal of the day) is an essential. Thanks for sharing such easy and good for you recipes! And here are all our Mediterranean Recipes! I'm all about easy, healthy recipes with big Mediterranean flavors. I love shakshuka but with my sensitivities to acidity I cant always eat it and this is a delicious alternative that make me feel like Im doing my body some good! Hi Alison Its so easy to make it home :) Enjoy the recipe! This is an easy skillet recipe that comes together in about 30 minutes. But when tomatoes are not in season, I am okay using a can of whole plum tomatoes or canned diced tomatoes. These three ingredients (plus spices) creates a sofrito to start the chunky sauce. History and food are a source of empowerment to change the narrative regarding nutrition and health across the African diaspora. For me, tomato sauce, or anything tomato, is a gut irritant and has almost immediate and unpleasant consequences. Just add your favorite bread. 296 calories; protein 10.7g; carbohydrates 8.5g; dietary fiber 2.7g; sugars 2.9g; fat 23.4g; saturated fat 7.2g; cholesterol 204.6mg; vitamin a iu 9238.8IU; vitamin c 37.9mg; folate 150.2mcg; calcium 170.8mg; iron 3.6mg; magnesium 103.8mg; potassium 668.8mg; sodium 417.6mg. And it's often listed as a breakfast (or dinner) food next to things like falafel and ful muddamas. Whats it about? :). *This post originally appeared on The Mediterranean Dish in 2017 and has recently been updated with new information and media for readers' benefit. Cooking advice that works. Eating healthy doesnt have to be boring! This looks amazing! Their dishes are, sounds like a Downshiftology recipe right? Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char). The general concept is the same; the greens are cooked down and then the eggs are poached on top of them. I'm dying to make this recipe, but I keep getting tripped up by cup of ice. Wearing oven gloves, put the tin in the oven on the middle shelf. Tip the whole aubergine, red peppers, vine tomatoes, onion, thyme sprigs, garlic cloves, olive oil and 1 teaspoon of salt into a large roasting tin. Add eggs to pan with sauce, spacing them evenly around the pan. Green Shakshuka with Spinach, Chard & Feta. Ingredients: what you'll need to make shakshuka Extra virgin olive oil Vegetables: 1 large chopped onion, 1 to 2 green bell peppers, and 2 minced garlic cloves. Serve immediately with your favorite bread or warm pita. I love a classic shakshuka, so this green shakshuka looks amazing! Vegan recipes we love: Warming Sweet Potato and Mushroom Polenta with Tomatoes. , Ill be replacing the tomato sauce and bell peppers with an abundance of sauteed green vegetables. Why do you have Preheat oven to 375 degrees Farenheit. in the instructions if the entire dish is made on the stove top? Its always satisfying getting lots of veggies in at breakfast. Stir in the lemon juice. Oh, and did we mention there will be much less washing up? . So heres a few more ideas on how to sneak in some veggies to your morning routine. 0 friends. Season the peppers with a pinch of salt and some black pepper, then toss them together using a wooden spoon. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Ras el hanout is a blend of spices often used in North African cuisines. This is the most gorgeous display of greens and eggs and obviously the fact that its delicious, is the best part :) So sweet that you especially accommodated this dish for your brother as well. Sounds awesome but how exactly is it shakshuka? Its so simple to make and crazy delicious! Who is the author: Talented food stylist and writer, Rukmini Iyer is the author of bestselling cookbook,The Roasting Tin. Quick Green shakshuka with power greens like spinach, kale, and brussels sprouts, and perfectly steam-poached eggs nestled in! Make a little space in the tomatoey sauce with your wooden spoon, then pour in the egg. Cook until the eggs are done to your liking. Registered number: 861590 England. Magazine subscription your first 5 issues for only 5! But, I would have to say one of my all time favorite recipes is shakshuka. Thanks for the review! In Tunisia, a shakshuka commonly has artichoke hearts and potatoes. The seasoning can vary from one recipe to another, but you'll often find warm spices like cumin, paprika, and crushed red pepper flakes for some heat. From my online research it seems as though the dish originated in North Africa. This is a one-pan recipe, so whip out your cast iron and lets get cooking. So glad everyone enjoyed it, Samantha. Can easily see myself making this several times a month. Add wine, jalapeo (or serrano), garlic, salt and pepper; cook, stirring occasionally, until the wine is absorbed and the garlic softens, 2 to 4 minutes. Add garlic and cumin; saut until fragrant. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Bake until eggs are just set, 2025 minutes. When I discovered my zucchini had spoiled I added small red, orange and yellow pepper strips along with some quartered grape tomatoes along with the other ingredients instead. Shakshouka ( Arabic: : akkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. We are putting it into our regular rotation. Passport Coffee and Tea, innovation not imitation. Explore the full range of cookbooks by Rukmini Iyer. I will definitely try and keep veggie-heavy recipes going :) Thanks again for following along to my channel! Welcome to The Mediterranean Dish, Jennifer! Happy to hear you enjoyed this green shakshuka recipe Jacqueline! Using a spoon, make 4 wells. Hi Sharon Mashed butternut squash sounds amazing with this! Soon though! Note: The information shown is Edamams estimate based on available ingredients and preparation. This might be my new go to breakfast! Spoon 1-2 eggs along with a big serving of greens onto each plate. When youre ready to serve, heat the veggie mixture on the stovetop and cook the eggs as directed in step 4 below. Thank you :), Its delicious! Absolutely delicious! Quick Green shakshuka with power greens like spinach, kale, and brussels sprouts, and perfectly steam-poached eggs nestled in! Set a timer for 10 mins. Instructions. When the sprouts have softened, stir in the zucchini and spices for another minute. Transfer to the oven for 20 minutes, then stir through the chopped rocket, lemon juice and olive oil. The name in Arabic means head of the shop, which comes from spice merchants blending their best spices together to create this punchy mix. Food intolerance unfortunately, Hi Hazel you could try tofu or chickpeas. Tip the peppers into the roasting tin. Its great for meal-prep/ make-ahead breakfasts. I taste as I cook and it was good up until the end. Freshly roasted coffee daily. Continue with the rest of the eggs, cracking them into the bowl, then making a little space in the sauce and pouring them in. It is so satisfying, you can serve it for breakfast, lunch, or dinner. If youve read or seen snippets of my travels to Israel, youll know how much Im inspired by Middle Eastern cuisine. Season with a pinch of kosher salt. I am so glad to hear about more ways to make Shakshuka. Woo!! I like serving shakshuka with toast, veggies, brown rice or quinoa for a complete meal. Thanks for the feedback, Shari. Thanks so much for trying it out and I appreciate the review! Hi Ann It really is a flexible dish when it comes to ingredients! If it doesn't appear after 10 minutes, try refreshing the page. Learn how your comment data is processed. Reduce the heat to low and make 4-5 wells in the vegetable mixture for the eggs to cook into. Read about our approach to external linking. Browse all Mediterranean recipes. But, I would have to say one of my all time favorite recipes is, The great thing about a shakshuka is its, Whatever veggies youve got lying around from, Traditionally, a shakshuka is a mixture of simmering tomato sauce and spices, topped with gently. If you dont have ras el hanout at home, you can substitute it with a pinch of each of the following ground cumin, ground coriander, ground cinnamon, ground pepper and ground ginger. You can freeze this for up to 3 months. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dishs charms. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Recipes like our Creamy Chicken & Mushrooms and Teriyaki-Glazed Cod with Cauliflower Rice are healthy, tasty and easy choices for any night. Cook onion, stirring often, until starting to soften, about 5 minutes. Add handfuls of spinach to the pan, stirring until wilted. Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Give the mixture a stir and cook for about 1 minute more. Mix the orzo and vegetable stock in a roasting tin. Preheat the oven to 180C fan/200C/gas 6. by Rukmini Iyer This was so good! This will become a regular meal in our rotation. cant wait to try it. Its an easy, one-pan dish filled with shaved brussels sprouts, spinach, zucchini, and poached eggs. (I've been known to even use up extra garlic bread to dunk in the chunky tomato sauce). All you need is 5 ingredientsaside from pantry staples like salt, pepper and oilto make one of these delicious meals. Just like I serve with traditional shakshuka eggs, I add a basket of assorted breads with crusty bread, pita, and even a braided loaf of challah. Made this recipe exactly as written and it was absolutely delicious and easy! I am sad to report that I just learned that Arriba's is no longer allowed to roast chiles for the many Hatch Chile lovers in the Phoenix area. Cover and let simmer for about 15 minutes. For some who are not able to have a lot of tomatoes in their diet, or if youre trying to increase your intake of power greens, this is the recipe for you! STEP 3 This was great! Add the onions and peppers and cook for about 5 minutes until the onions become soft and translucent. Search, save and sort your favourite recipes and view them offline. Absolutely! Subscribe now for full access. Mix the ingredients using a wooden spoon. Use of this site constitutes acceptance of our. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Remember to use the stalks, too they contain lots of flavour. Reduce heat to low and create 4-5 wells in the greens mixture, then crack the eggs into each well. We may earn commission from the links on this page. Thanks for this easy and healthy breakfast! roughly chopped cilantro, plus more for garnish, Warm tortillas or crusty bread for serving. Their dishes are loaded with veggies, herbs, and layers of fresh flavors sounds like a Downshiftology recipe right? Ive always wanted to try this this but tomato is terrible for my stomach, now I will try this twist! Quick Green shakshuka with power greens like spinach, kale, and brussels sprouts, and perfectly steam-poached eggs nestled in! Required fields are marked *. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Make the Base Start out by roasting off your vegetables. You can serve shakshuka with other dishes. Serve with warm. Your photo is being processed. Storecupboard Pasta Bake. Spread mixture into an even layer, then create 5 wells in the spinach mixture. If you made this delightful twist on the original, let us know how it came out in the comments below! Im sure it definitely jazzed those collards up! It would definitely be a delicious addition to a brunch spread and if youre looking for more breakfast foods to pair it with, here are some ideas: If you want to make this recipe as part of your meal prep I recommend cooking the veggies and greens (through step 3) and storing the mixture in an air tight container in the fridge. Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! ), Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. This recipe has become a staple in our household. It really is flexible, isnt it? So tasty! Give the mixture a stir and cook for about 1 minute more. One handful at a time add in greens and herbs. When the timer beeps, carefully remove the roasting tin from the oven. This recipe looks soo yum, i will definitely try it. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. This post may include affiliate links. :). Crack eggs over the vegetables. Add the spices and toss to combine. Get your kids in the kitchen to make this roasted pepper shakshuka. Find a deep roasting tin (ours was 25cm x 35cm). Tag, 15 Whole30 Recipes for Breakfast, Lunch and Dinner. Slice 2 garlic cloves. The print friendly recipe with measurements is just below, but here is a quick tutorial with a few photos to help you along. Set a timer for 10 mins. Use a can opener to open the tomatoes and add these to the roasting tin. Recipe originally posted Dec 2015, but updated to include new photos and information. Lastly, be daring with smoked hot sauce at the end: Itll push the creamy avocado, cheese and eggs to their peak. Add in garlic and cook for one more minute. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Hearst Magazine Media, Inc. All Rights Reserved. When the timer beeps, carefully remove the tin from the oven (always use oven gloves when taking the tin in and out of the oven). from The Green Roasting Tin. Then crack the eggs on top to continue the last 3 steps of the recipe. Adapted from Everything I Want To Eat: Sqirl and the New California Cooking. Downshiftology. We didnt have spinach or the avocado, so we substituted sauted leek and a few pine nuts. Read through for important tips and watch the video for how to make shakshuka! Im Lisa, a real food lover, meal prep fanatic, massive wanderluster and YouTuber. Step 1. Add chiles, cilantro, cumin, caraway, cup oil, and 1 cup ice. Here at Downshiftology, greens for breakfast (or any meal of the day) is an essential. Ive never made Shashuka and wanted to give the greens a try. Its also a great way to sneak in more greens :), what an amazing meal. https://www.eatingbirdfood.com/web-stories/green-shakshuka/. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. 1 hour 30 minutes, plus at least 15 minutes' refrigeration, 30 minutes, plus at least 20 hours rising. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Garnish with more feta cheese, fresh cilantro, green onion and avocado. Fill a tablespoon measure with olive oil and drizzle this over the peppers. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (dont let the garlic burn though, manage the heat as you need to). If youve made my shakshuka before, you know that its basically eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. These quick, clever and delicious recipes are for anyone who wants to eat nutritious food made from scratch that fits around their busy lives. She originally trained as a lawyer but left the industry to retrain as a chef. Smart. Once youre ready to eat, give your veggies a quick saute in the cast iron. You can also add things like small diced zucchini or small cut broccoli (I'd have the broccoli blanched or use thawed frozen broccoli). In this Green shakshuka recipe, in place of tomatoes, I use power greens--spinach, kale, and brussels sprouts. Tear leaves into large pieces; chop ribs into bite-size pieces. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. Add another drizzle of extra virgin olive oil if you like. Very very very happy!! I'm Suzy; born and bred right on the shores of the Mediterranean. Go to Recipe 2 / 3 Baked Egg and Chorizo Enchiladas One thing, though--I only kept in my oven for half the time in the recipe and next time I might even take it out a minute or two before--my yolks cooked through entirely and I would've preferred them a bit more custardy. Add cumin, coriander, salt and pepper. 6 reviews. Add the spinach and cook until it starts to wilt. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Add chard and spinach, a few handfuls at a time, and cook, stirring often, until wilted, about 5 minutes. #cleanplateclub . In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Im slowly adding nutritional info to all my recipes but havent gotten to this one yet. Take the bulgur wheat out of the oven, give it a stir and leave it to steam dry for 5 minutes before stirring through the lemon . A big hit! So happy to finally find authentic recipes that use the actual ingredients found in Mediterranean foods like Tunisian Shakshuka! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Hi Jessica So glad you loved this recipe for breakfast :). Ive linked my recipe for a traditional tomato-based shakshuka above (after having lived in the Middle East and North Africa), but the lovely thing about cooking is modifying, adapting and adding your own unique flair. Isaac and I have been obsessed with shakshuka for years now. Add. Heat oil in a large cast-iron skillet over medium-low heat. Subscriber benefit: give recipes to anyone. Add 2 tablespoons broth and garlic; cook 1 minute longer. This post may contain affiliate links. I suggest waiting to add the eggs until youre ready to serve. You'll love this modern twist on classic shakshuka! Suzy, I love your recipes, but unfortunately not this one. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Your Privacy Choices: Opt Out of Sale/Targeted Ads. Whatever veggies youve got lying around from swiss chard, to Brussels sprouts, zucchini, green bell peppers, leeks or even artichoke hearts, just throw them in! The internet's No. Wearing oven gloves, put the tin in the oven on the middle shelf. Serve with the flatbreads. Could I use frozen spinach and brussel sprouts? She has worked for Tom Kitchin at 'The Kitchen' and was in the final seven of MasterChef in 2013. (or teaspoon crushed red pepper flakes), trimmed and chopped, both white and green parts. Gently crack an egg into each hollow. Once the sauce is ready, you'll simply nestle the eggs in it and allow them to gently cook in the simmering sauce until the whites settle. : brussels sprouts, zucchini, baby spinach, onion, and avocado, : 5 large eggs which add protein to the meal, : cumin is my favorite for an earthy, spicy taste, : cilantro for garnishing and that little extra pop of green. Required fields are marked *. Beetroot, chickpea and coconut curry with flatbreads and coconut yogurt. :). When the timer beeps, carefully remove the flatbreads from the oven and put them on a plate. Hungry for more? Bookshelf; Buy book; Recipes (75) Notes (47) Reviews (0) Bookshelves (712) More Detail For me, something was missing, maybe even a good portion of protein, not just the scattering of pine nuts. Remove skillet from heat, uncover and sprinkle feta and cilantro on top and let sit for 1-2 minutes before serving. The different greens and your method of combining was delightful for textures and flavours. Some cast-iron skillets come with a matching lid, which is useful for making the skillet operate a bit like a mini stove-top oven, cooking evenly and basting the food with flavor and steam. The great thing about shakshuka is that it can be served any time of the day! Me & the DH absolutely loved it. Please leave a comment and star rating on this post and share on social media using the hashtag. This was so good even though I didnt have all the green veggies. I have done a variation where I took some Ratatouille from a day or two earlier, added a bit more spice, and then an egg. Yum!!! this link is to an external site that may or may not meet accessibility guidelines. Just putting vegetables in a skillet and nestling eggs into it to look as close as possible to the typical cooking blog picture of shakshuka doesnt really make it shakshuka. 1 large bunch Swiss chard 1 medium onion chopped 1 jalapeo, minced (optional) 3 cloves garlic, minced Freshly ground black pepper 1/2 c. roughly chopped parsley 1/2 c. roughly chopped cilantro,. When youre ready, warm the greens mixture through and add the egg and cook over medium-low heat as instructed in the recipe. I chose three greens here that are some of my favorites which are all low-calorie foods that are nutrient rich: What else can you use? Sprinkle the fresh cilantro on top and garnish with sliced avocado. Traditionally, a shakshuka is a mixture of simmering tomato sauce and spices, topped with gently poached eggs. It takes a few simple steps: There is no right or wrong way to serve this tasty vegetarian dish, but in my opinion, bread is essential to soak up all the goodness! Promoting socially responsible coffees through the support of small farms. Heat olive oil in cast iron skillet over medium heat. Mix the bulgur wheat, boiling stock, tomatoes and lemon zest in a roasting tin, then transfer to the oven and cook, uncovered, for 20 minutes. Mix in the greens a few cups at a time, until they begin to wilt and then add the lemon juice and stir to combine. How longer will the sheep in America allow the government to . That said the dish has existed for centuries and is popular in Palestine, Israel, Egypt and other countries in the Middle East as well. Im a recipe developer, food blogger, YouTuber and massive wanderluster (getting food inspiration from around the world!). Thank you for sharing your feedback! Step 2. Set a timer for 5 mins. Stir in garlic, cilantro and cumin, and cook for an additional 1-2 minutes until the garlic becomes fragrant. So happy you're hereLearn More, Your email address will not be published. This easy shakshuka recipe is something I make often for Sunday brunch, although I'm not shy to serve it for dinner as well. Vegan Roasting Pan features 70 plant-based recipes that can all be made in a single roasting tin. Cover the pan and cook for another 4 minutes or until the eggs have settled to your liking (I like a runny yoke). Stuff roasted peppers into a wrap with hummus for a tasty lunch, Mix roasted peppers through some couscous or pasta with a spoonful of pesto, Use a blender to whizz roasted peppers, toasted almonds, garlic and olive oil to a pure to serve with fish or roast lamb. Prepare and cook the greens mixture one night in advance. By clicking Submit, I consent to you using my details to send me Rukmini Iyer newsletters, and confirm that I have read and understood Penguin Random House's, By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and Ricotta, The Most Indulgent Quick Cook Quiche: Broccoli, Gorgonzola, Chilli and Walnut, Whole Stuffed Mini Pumpkins with Sage and Goats Cheese, Crispy Tamarind Sprouts with Peanuts and Shallots, Oven Baked Ratatouille: Slow Cooked Courgette, Aubergine, Peppers and Tomatoes, Chipotle Roasted Sweetcorn with Squash, Black Beans, Feta and Lime, Rainbow Tabbouleh with Avocado, Radishes and Pomegranate, Rich Potato and Mushroom Gratin with Cream and Reblochon, Groundnut Stew: Sweet Potato in a Peanut and Tomato Sauce, Leek and Puy Lentil Gratin with a Crunchy Feta Topping, 7 of our favourite late-summer sweetcorn recipes, How to build a store cupboard roasting tin dinner with Rukmini Iyer.
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