Shakshuka with greens and seeded lavash

Shakshuka with greens and seeded lavash

Vegetarian, Soy-Free

2 Servings, 680 Calories/Serving

25 – 35 Minutes

This classic, one-dish meal is originally from North Africa, but is popular throughout the Middle East, especially in Israel, where it’s served sizzling hot, straight from the pan. Shakshuka is traditionally made with a tomato sauce; here, Chef Justine swaps in a hearty blend of gently cooked greens. You can enjoy this savory egg dish for dinner or as a main course for brunch.

In your bag

  • 2 or 3 shallots
  • 5 ounces baby spinach
  • ¼ pound kale
  • Shakshuka spice blend (cumin - coriander - granulated garlic)
  • Lavash spice blend (sumac - fennel seeds - sesame seeds - dried thyme)
  • 1 lavash flatbread
  • 4 pasture-raised organic eggs
  • Fresh dill
  • 1 lemon
  • ½ cup Greek yogurt
  • 1 teaspoon harissa powder (optional)

Nutrition per serving



Prep and cook the shallots and greens

Heat the oven to 350ºF.
  • Peel and thinly slice the shallots.
  • 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. If the pan is dry, add 2 to 3 teaspoons oil. In batches if needed, add the spinach and kale, stir in the shakshuka spice blend, and cook, stirring occasionally, until the greens are just wilted, 2 to 3 minutes. Season to taste with salt and pepper.
While the vegetables cook, prepare the lavash.


Toast the lavash

  • Set aside one-third of the lavash spice blend for the yogurt sauce.
On a sheet pan, drizzle the lavash with 1 tablespoon oil; rub to coat evenly. Sprinkle with the remaining two-thirds lavash spice blend. Toast in the oven until lightly browned and crisp, 6 to 8 minutes.
While the lavash toasts, prepare the eggs.


Cook the eggs

With the back of a spoon, form 4 wells in the greens; 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 dill and the yogurt sauce.


Chop the dill; make the yogurt sauce

  • Coarsely chop the dill; set aside for garnish
  • Zest the lemon; juice half and cut half into wedges for garnish
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 lavash spice blend on top.



Transfer the eggs and greens to individual bowls. Drizzle with 1 tablespoon oil; sprinkle with as much harissa powder as you like. Garnish with the dill. Serve with the lavash, yogurt sauce, and lemon wedges.

Calories: 680, Protein: 27 g, Fiber: 6 g, Total Fat: 45 g, Monounsaturated Fat: 30 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 8 g, Cholesterol: 315 mg, Sodium: 790 mg, Carbohydrates: 36 g, Added Sugar: 0 g.
Contains: Milk, Eggs, Wheat