
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shakshuka with greens and seeded lavash
Vegetarian, Mediterranean, Soy-Free
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.
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)
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
Wash produce before use
1
Prep and cook the greens
- Peel and thinly slice enough shallots to measure ⅓ cup [⅔ cup].
- Strip the kale leaves from the stems; coarsely chop the leaves.
While the vegetables cook, prepare the lavash.
2
Toast the lavash
- Set aside one-third of the za’atar for the yogurt sauce.
While the lavash toasts, prepare the eggs.
3
Cook the eggs
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.
Serve
Kids Can!
- Strip the kale leaves.
- Brush the lavash with oil.
- Sprinkle the za’atar.
- Juice the lemon.
- Stir the yogurt sauce.