One-Pan Tunisian-Spiced Lentil & Salmon Shakshuka
with Carrots, Spinach, Lemon Yogurt Sauce & Ciabatta Toast
- Eggs
- Wheat
- Soy
- Milk
- Fish
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this North African–inspired one-pan meal transforms lentils into a flavor-packed base for a perfectly cooked egg. Tunisian spices and tomato paste meld with the lentils, tender carrots, and spinach, while cooling lemon yogurt sauce provides tangy contrast. Crispy ciabatta is perfect for dunking.
Ingredients
1 unit
Veggie Stock Concentrate
2 unit
Eggs
(Contains: Eggs)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Tomato Paste
6 ounce
Carrot
5 ounce
Spinach
½ unit
Lemon
1 unit
Lentils
2 tablespoon
Yogurt
(Contains: Milk)
2 unit
Scallions
1 tablespoon
Tunisian Spice Blend
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim, peel, and dice carrots into ½-inch pieces. Roughly chop spinach. Zest and quarter lemon.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, carrots, salt, and pepper. Cook, stirring, until scallions begin to brown, 2-3 minutes.
Stir in lentils and their liquid, tomato paste, stock concentrate, Tunisian Spice Blend, and ⅓ cup water (⅔ cup for 4 servings). Bring to a boil; stir in spinach, then reduce heat to medium.
Using the back of a ladle or spoon, make two wells in lentil mixture (four wells for 4 servings). Carefully crack an egg* into each well. Cover pan and cook until carrots are tender, egg whites are set, and yolks are cooked to preference. Season with salt and pepper.
Meanwhile, cut ciabatta in half lengthwise. Toast until golden brown. Drizzle with olive oil. Halve on a diagonal.
In a small bowl, whisk together yogurt, a squeeze of lemon juice (big squeeze for 4 servings), and lemon zest to taste; season with salt and pepper.
Drizzle yogurt sauce over shakshuka and sprinkle with scallion greens. Serve family style directly from pan with ciabatta toast and any remaining lemon wedges on the side.
