One-Pan Tunisian-Spiced Lentil Shakshuka

🥘 Ingredients

• black pepper
  1 tsp
• ciabatta
  4 slices
• cooking oil
  1 tbsp
• eggs
  4 unit
• lentils
  1 can
• salt
  1 tsp
• spinach
  2 c
• tomato paste
  2 tbsp
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  1 unit
• yogurt
  2 tbsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve and peel carrots. Halve lemon. Trim and thinly slice scallions, separating whites and greens. Drain and rinse lentils.
2. 

   2

   Heat cooking oil in a large pan over medium-high heat. Add scallion whites, carrots, salt , and black pepper . Cook, stirring, until scallions begin to brown ⏱️ 2 minutes . Stir in lentils , tomato paste , veggie stock concentrate , and tunisian spice blend . Simmer until carrots are nearly tender and mixture thickens ⏱️ 5 minutes . Fold in spinach until wilted ⏱️ 1 minute .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, lentils: 1 can, tomato paste: 2 tbsp, veggie stock concentrate: 1 unit, tunisian spice blend: 1 tbsp, spinach: 2 c
3. 

   3

   Using the back of a ladle, make 4 wells in the lentil mixture. Carefully crack eggs into each well. Cover pan and cook until egg whites are set and yolks are cooked to preference ⏱️ 3 minutes . Season with salt and pepper.

   eggs: 4 unit
4. 

   4

   In a small bowl , whisk yogurt with lemon zest and juice. Drizzle yogurt sauce over shakshuka and sprinkle with scallion greens. Serve family style directly from pan with ciabatta and remaining lemon wedges on the side.

   yogurt: 2 tbsp, ciabatta: 4 slices