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For this vibrant shakshuka, we’re nestling rich eggs between a mix of white beans, spinach, tomatoes, and a creamy roasted red pepper pesto. You'll top the dish with tangy goat cheese and serve it alongside warm garlic and herb pitas.
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Remove the butter from the refrigerator to soften. Wash and dry and the fresh produce. Halve the tomatoes. Drain and rinse the beans. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the pancetta is cooked through.
Add the spinach, red pepper pesto, cream (shaking the packet before opening), and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Using a spoon, create wells for the eggs in the center of the sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving.
Meanwhile, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. Transfer to a work surface. Evenly spread the softened butter onto the warmed pitas. Serve the shakshuka topped with the goat cheese (crumbling before adding). Serve the garlic pitas on the side. Enjoy!
Remove the butter from the refrigerator to soften. Wash and dry and the fresh produce. Halve the tomatoes. Drain and rinse the beans. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the pancetta is cooked through.
Add the spinach, red pepper pesto, cream (shaking the packet before opening), and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Using a spoon, create wells for the eggs in the center of the sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving.
Meanwhile, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. Transfer to a work surface. Evenly spread the softened butter onto the warmed pitas. Serve the shakshuka topped with the goat cheese (crumbling before adding). Serve the garlic pitas on the side. Enjoy!
Tips from Home Chefs