One-Pan Tunisian-Spiced Lentil Shakshuka

🥘 Ingredients

• carrot
  12 oz
• ciabatta
  2 unit
• cooking oil
  1 tsp
• eggs
  4 unit
• lemon
  1 unit
• lentils
  2 unit
• olive oil
  1 tsp
• pepper
  1 tsp
• salt
  1 tsp
• scallions
  4 unit
• spinach
  10 oz, 1 bunch
• tomato paste
  2 unit
• tunisian spice blend
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  ⅓ cup
• yogurt
  4 tbsp

🍳 Cookware

• large pan
• cover pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Trim, peel, and dice carrot into ½-inch pieces. Roughly chop spinach . Zest and quarter lemon .

   scallions: 4 unit, carrot: 12 oz, spinach: 10 oz, lemon: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add preserved scallion whites, carrots, salt , and pepper . Cook, stirring, until scallions begin to brown, ⏱️ 2-3 minutes . Stir in lentils with their liquid, tomato paste , veggie stock concentrate , tunisian spice blend , and water . Bring to a boil; add spinach , then reduce heat to low.

   cooking oil: 1 tsp, salt: 1 tsp, pepper: 1 tsp, lentils: 2 unit, tomato paste: 2 unit, veggie stock concentrate: 2 unit, tunisian spice blend: 2 tbsp, water: ⅓ cup, spinach: 1 bunch
3. 

   3

   Using the back of a spoon, make two indistinct wells in the lentil mixture. Carefully crack eggs into wells – one per. cover pan and cook until eggs are set. Meanwhile, cut ciabatta in half lengthwise. Toast until golden, drizzle with olive oil , and cut diagonally.

   eggs: 4 unit, ciabatta: 2 unit, olive oil: 1 tsp
4. 

   4

   Drizzle yogurt sauce over the shakshuka and sprinkle with reserved scallion tops. Serve the padded pan with remaining lemon wedges and any excess lime per precaution.

   yogurt: 4 tbsp