Shakshuka with greens and seeded lavash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Our Dietitian's Favorite

Shakshuka with greens and seeded lavash

Mediterranean, Soy-Free, Vegetarian

2 Servings, 580 Calories/Serving

25–40 Minutes

Enjoy breakfast for dinner with this vegetarian one-pan dish, in which the eggs, greens, and lavash are dressed up with North African spices.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 or 3 shallots
  • ¼ pound kale
  • 5 ounces baby greens such as spinach
  • Shakshuka spice blend (granulated garlic - coriander - cumin)
  • Sun Basket za’atar (sumac - fennel seeds - sesame seeds - dried thyme)
  • 2 whole wheat lavash flatbreads
  • 4 pasture-raised organic eggs
  • 1 lemon
  • 6 or 7 sprigs fresh dill (see Market Watch note)
  • ½ cup Greek yogurt
  • 1 teaspoon harissa powder (optional)
Chef's Tip
If you are making this for 4 servings and find that squeezing 8 eggs into 1 pan is challenging, you can fry 4 eggs separately: In a medium frying pan (preferably nonstick) over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the 4 eggs into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to individual bowls with the shakshuka.

Market Watch
Due to early spring weather, instead of organic dill, you may receive organic cilantro or parsley in your bag. For the cilantro, follow the instructions as written for the dill. For the parsley, strip enough leaves from the stems and coarsely chop enough to measure 2 teaspoons [4 tsp].

Nutrition per serving

Calories: 580, Protein: 28g (56% DV), Fiber: 8g (32% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 310mg (103% DV), Sodium: 560mg (23% DV), Carbohydrates: 42g (14% DV), Total Sugars: 6g, Added Sugar: 0g (0% DV).
Contains: Milk, Eggs, Wheat

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the greens

Heat the oven to 350°F.
  • Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
  • Strip the kale leaves from the stems; coarsely chop the leaves.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the shallots, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Working in batches if needed, add the kale and baby greens, stir in the shakshuka spice blend, and cook, stirring occasionally, until the greens are just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the lavash.

2

Toast the lavash

  • Set aside one-third of the za’atar for the yogurt sauce.
Place the lavash on a sheet pan and brush the tops with 1 to 2 teaspoons oil. Sprinkle the remaining two-thirds za’atar evenly over the lavash and season with salt and pepper. Bake until the crust is crisp, 6 to 8 minutes.
While the lavash toasts, prepare the eggs.

3

Cook the eggs

With the back of a spoon, form 4 [8] wells in the greens and crack an egg into each well. Cover and cook over medium heat until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat.
While the eggs cook, prepare the yogurt sauce and garnishes.

4

Make the yogurt sauce; prep the garnishes

  • Zest the lemon. Juice half and cut half into wedges for garnish. [Zest both lemons. Juice 1 lemon; cut the remaining lemon into wedges.]
  • Coarsely chop enough dill to measure 2 teaspoons [4 tsp]; set aside for garnish. Save the rest for another use.
In a small bowl, stir together the yogurt and lemon zest and juice; season to taste with salt and pepper. Sprinkle the remaining one-third za’atar on top.

Serve

Transfer the eggs and greens to individual bowls. Drizzle with 1 teaspoon [2 tsp] oil, garnish with the dill, and sprinkle with as much harissa powder as you like. Serve with the lavash, yogurt sauce, and lemon wedges.
Kids Can!
  • Strip the kale leaves.
  • Brush the lavash with oil.
  • Sprinkle the za’atar.
  • Juice the lemon.
  • Stir the yogurt sauce.