In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 590 Calories/Serving
35–50 Minutes
Travel to Tunisia via Sunbasket to experience a traditional veggie salad paired with your choice of protein, hard-cooked eggs, and crispy smashed potatoes.
Nutrition per serving
Calories 590, Total Fat 38g (49% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 1090mg (47% DV), Total Carb. 38g (14% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 25g
Contains:
Eggs, Fish (anchovy), Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the potatoes and eggs
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Using a slotted spoon, transfer the potatoes to a plate or cutting board and return the water to a boil.
Fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 8 minutes for a soft center or 10 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs, cut in half lengthwise, and season with salt and pepper. While the potatoes and eggs are cooking, prepare the remaining ingredients.
2
Prep the remaining ingredients and your protein
3
Cook your protein, onion, and pepper
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Move the protein to one side of the pan.
Working in batches if needed, add the onion and bell pepper to the other side of the pan, season with salt, and cook, stirring occasionally, until the vegetables start to brown and your protein is cooked through, 1 to 2 minutes for steak or pork, 3 to 4 minutes for chicken, and 6 to 7 minutes for sausages. Transfer your protein to a plate, leaving the vegetables in the pan.
4
Finish mechouia salad
To the pan with the onion and pepper, stir in up to half the harissa powder, if using, and cook over medium heat until fragrant, about 1 minute. Remove from the heat, stir in the tomato and mechouia dressing, and season to taste with salt and as much of the remaining harissa powder as you like. Transfer to a large bowl. Wipe out the pan.
5
Smash and brown the potatoes
In the same pan used for your protein and vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the smashed potatoes, season with salt, and cook, turning once, until lightly browned and crisp, 3 to 4 minutes per side. Remove from the heat and season to taste with salt.
Serve
Transfer the smashed potatoes and your protein to individual plates and top with the warm mechouia salad. Garnish with the eggs, olives, and parsley and serve.