Spicy shakshuka with falafel “Scotch” eggs and lemon-tahini sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy shakshuka with falafel “Scotch” eggs and lemon-tahini sauce

Spicy, Dairy-Free, Mediterranean, Vegetarian, Gluten-Free, Soy-Free

2 Servings, 740 Calories/Serving

40–55 Minutes

This mash-up of two Middle Eastern favorites—shakshuka and falafel—is not only genius but also delicious.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 4 organic eggs
  • 1 organic yellow onion
  • ½ cup roasted red peppers
  • Sun Basket spicy tomato sauce base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket lemon-tahini sauce base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • Sun Basket falafel blend (gluten-free panko - chickpea flour - granulated garlic - coriander - cumin)
  • 2 tablespoons chickpea flour
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 740, Protein: 22g (44% DV), Fiber: 11g (44% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 33g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 310mg (103% DV), Sodium: 410mg (17% DV), Carbohydrates: 51g (17% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Eggs

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 5-minute eggs

Bring a medium sauce pot of water to a boil and fill a medium bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes. Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook and cool, start the shakshuka.

2

Start the shakshuka

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and red peppers, season with salt and pepper, and cook, stirring occasionally, until the onion softens and starts to caramelize, 3 to 5 minutes. Add the spicy tomato sauce base and ¾ cup [1½ cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sauce thickens, 4 to 6 minutes. Remove from the heat and cover to keep warm. While the shakshuka cooks, prepare the lemon-tahini sauce and the falafel batter.

3

Make the lemon-tahini sauce and falafel batter

  • Coarsely chop the cilantro; finely chop enough cilantro to measure 1 tablespoon [2 TBL]. Set aside the remaining cilantro for garnish.
In a small bowl, stir together the lemon-tahini sauce base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Set aside all but 1 tablespoon [2 TBL] lemon-tahini sauce for serving.
In a medium bowl, combine the falafel blend, finely chopped cilantro, 1 tablespoon [2 TBL] lemon-tahini sauce, and ⅓ cup [⅔ cup] water and season generously with salt and pepper. Using a fork or whisk, mix until well combined; if needed, add more water, 1 teaspoon at a time, until the mixture resembles thick pancake batter.

4

Cook the “Scotch” eggs

  • On a plate or shallow bowl, spread the chickpea flour in an even layer.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Working with 1 egg at a time, gently roll the egg in the chickpea flour; using wet hands, form the falafel batter in a thin layer around the egg until completely coated.
Add the egg to the pan and cook, turning frequently, until dark brown and heated through, 2 to 4 minutes. Transfer to a paper-towel-lined plate and season with salt and pepper. Repeat to coat and cook the remaining eggs.

5

Finish the shakshuka

Return the pan with the shakshuka to medium heat and gently warm for 1 to 2 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and season to taste with salt and pepper. Scatter the “Scotch” eggs on top of the shakshuka.

Serve

Transfer the shakshuka and eggs to individual bowls. Garnish with the remaining cilantro, drizzle with the remaining lemon-tahini sauce, and serve.
Kids Can!
  • Peel the eggs.
  • Measure the onion.
  • Make the lemon-tahini sauce.
  • Coat the eggs with chickpea flour and falafel batter.
  • Garnish with cilantro and lemon-tahini sauce.