One-Pan Tunisian-Spiced Lentil Shakshuka
Balances protein and fiber while limiting fat, sodium, and added sugar
- Eggs
- Wheat
- Soy
- Milk
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
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the rich Tunisian spices, though some found it needed more depth. Consider adding saffron or masala for extra flavor 🌶️.
- Ease of prep: Most found it easy to make, but some noted it took longer than expected. Allow extra time for egg cooking.
- Suggestions: Cook carrots longer initially for better texture. Add more tomato paste for a thicker, more tomato-forward dish.
- Leftovers: Cooked eggs don't store well; consider preparing fresh eggs when reheating leftovers.
- Texture: A few found it watery; reduce liquid or simmer longer for a thicker consistency.
Reviews from our home cooks
This turned out to be a little too sour for me. Also, it would have been helpful to get some guidelines for how long to cook the eggs for various levels of doneness. Once we put the lid on the pan, the eggs clouded over, so we couldn't tell how the yolks were doing by sight.
Very rich spice blend. Filling lentils and worked well with the eggs.
This was really good, and a new meal for me! I added saffron and masala and it was very filling and healthy!
Actually shocked at how good this was. We added 2 extra eggs and it was insanely filling as well.
So many delicious veggies and the instructions to cook this complex dish were perfect
Was more watery at the stage to put in eggs but turned out good
Loved making shakshuka especially since I haven't had one with Tunisian spices! Very good
Need longer to cook the carrots than 2-3 min to start.
The ciabatta roll is the wrong type of bread; naan would be much better. The lentils tasted good; the egg did nothing to add flavor.
It was delicious! I loved the little carton the eggs came in and was impressed that the eggs remained intact.
