15-Min Pancetta, Egg & White Bean Skillet with Chimichurri, Tomatoes & Feta
15 Min Meal

15-Min Pancetta, Egg & White Bean Skillet

with Chimichurri, Tomatoes & Feta

15 MIN
2 Servings
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From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this warming skillet, we’re nestling rich eggs between a mix of pancetta, white beans, and vegetables simmered in our new chimichurri sauce—an herbaceous green sauce beloved in Latin American cooking—plus a dash of cream. You'll top the dish with tangy feta and serve it alongside warm pitas. 

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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
fresh
ingredients
15-Min Pancetta, Egg & White Bean Skillet with Chimichurri, Tomatoes & Feta
Title
  • 3 oz Diced Pancetta
  • 1 15.5-Oz Can Cannellini Beans
  • 2 Pasture-Raised Eggs
  • 2 Pocketless Pitas
  • 1 Poblano Pepper
  • 4 oz Grape Tomatoes
  • 1½ oz Feta Cheese
  • ¼ cup Cream
  • 3 Tbsps Chimichurri Sauce

15-Min Pancetta, Egg & White Bean Skillet

Prepare the ingredients & start the skillet
1 Prepare the ingredients & start the skillet

Wash and dry and the fresh produce. Halve the tomatoes. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Drain and rinse the beans. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta, halved tomatoes, and diced pepper(s); season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened and the pancetta is lightly browned.

2 Finish the skillet

Carefully add the drained beans, chimichurri sauce, cream (shaking the packet before opening), and 1/2 cup of water (or 1 cup for 4 servings); season with salt and pepper if desired. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Using a spoon, create 2 shallow wells (or 4 wells for 4 servings) in the center of the sauce. Carefully crack an egg into each well; season with salt and pepper if desired. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the pancetta is cooked through. Turn off the heat and let stand at least 2 minutes before serving.

Finish the skillet
Warm the pitas & serve your dish
3 Warm the pitas & serve your dish

Meanwhile, wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Serve the finished skillet garnished with the feta (crumbling before adding). Serve the warmed pitas on the side. Enjoy!

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