In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shakshuka with greens, seeded lavash, and lemony yogurt
Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
Power to the greens! We put a mean and green spin on shakshuka with wilted kale, baby spinach, and fresh dill, all dressed up with North African spices.
In your bag
- 1 or 2 organic shallots
- 5 ounces organic shredded kale or other leafy greens
- 3 ounces organic baby spinach or other leafy greens
- Sunbasket shakshuka spice blend (granulated garlic - coriander - cumin)
- Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
- 2 Atoria's Family Bakery whole grain lavash
- 4 organic eggs
- 1 organic lemon
- 4 or 5 sprigs organic fresh dill
- ½ cup Greek yogurt
Nutrition per serving
Calories 600, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 315mg (105% DV), Sodium 440mg (19% DV), Total Carb. 59g (21% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Milk, Eggs, Wheat, Sesame
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.
Wash produce before use
Cook the greens
Heat the oven to 350°F.
- Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
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. Stir in the kale, spinach, and shakshuka spice blend (the greens in batches if needed) and cook 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 are cooking, prepare the lavash.
Toast the lavash
- Set aside one-third of the za’atar for the yogurt sauce.
On a sheet pan, place the lavash side by side and brush the tops with 1 to 2 teaspoons oil. Sprinkle two-thirds of the za’atar evenly over the lavash and season with salt and pepper. Bake until crisp, 6 to 8 minutes. Meanwhile, prepare the eggs.
Cook the eggs
[If cooking for 4 people, divide the cooked greens between 2 large frying pans.] With the back of a spoon, form 4 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 are cooking, prepare the yogurt sauce and garnishes.
Make the yogurt sauce; prep the garnishes
- Zest the lemon. Juice half; cut the remaining 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 any remaining dill 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 za’atar on top.
Transfer the eggs and greens to individual bowls. Drizzle with 1 teaspoon [2 tsp] oil and garnish with the dill. Serve with the seeded lavash, yogurt sauce, and lemon wedges.
- Measure the shallots.
- Brush the lavash with oil; sprinkle with za’atar.
- Juice the lemon.
- Stir the yogurt sauce.
- Drizzle the shakshuka with oil; garnish with dill.