One-Pan Tunisian-Spiced Salmon Shakshuka
with Lemon Yogurt Sauce & Ciabatta Toast
- Eggs
- Fish
- Wheat
- Soy
- Milk
This North African–inspired one-pan meal layers a Tunisian spice–seasoned lentil base with tender carrots, wilted spinach, salmon fillets, and soft-cooked eggs. A cooling lemon yogurt sauce is drizzled over the top, while golden, olive oil–drizzled ciabatta toast is perfect for scooping up every last bit of the savory, aromatic stew.
Ingredients
1 unit
Veggie Stock Concentrate
2 unit
Eggs
(Contains: Eggs)
10 ounce
Salmon
(Contains: Fish)
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
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.
Pat salmon dry with paper towels; season all over with salt and pepper.
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. Nestle salmon into lentil mixture. Cover pan and cook until carrots are tender, egg whites are set, yolks are cooked to preference, and salmon is cooked through, 8-10 minutes. Season with salt and pepper.
Meanwhile, halve ciabatta lengthwise and toast until golden brown. Drizzle with olive oil and 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 Sep 2026- Suggestions: One reviewer found the dish bland even after adding extra seasoning — boost flavor by using the full Tunisian spice blend and seasoning generously at each step 🍲.
