Shakshuka with greens and seeded lavash
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.
- 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)
Prep and cook the shallots and greens
- Peel and thinly slice the shallots.
- Strip the kale leaves from the stems; coarsely chop the leaves.
While the vegetables cook, prepare the lavash.
Toast the lavash
- Set aside one-third of the lavash spice blend for the yogurt sauce.
While the lavash toasts, prepare the eggs.
Cook the eggs
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
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