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Ingredients
  • ⅓ cup spicy extra-virgin olive oil
  • 1-½ cups chopped leeks, white part only
  • 1 teaspoon minced garlic
  • salt and pepper
  • 3 cups roughly chopped well-drained artichoke hearts (jarred, canned, or thawed frozen)
  • 8 large eggs
  • ¾ cup chopped manzanilla olives
  • 6 ounces thinly sliced manchego cheese
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