Shakshuka with greens, seeded lavash, and lemony yogurt

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

25–40 Minutes

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. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 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

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

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.

2

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.

3

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.

4

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.

Serve

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. 

Kids Can!
  • 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.