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.

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.