Oven-Baked Green Shakshuka

Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Between the two trays, evenly divide the spinach, drained beans, tomatillo sauce, cream, and tomatoes. Season with salt and pepper; stir to thoroughly combine.

In each tray, carefully crack 2 eggs on top of the prepared base. Season with salt and pepper. Tightly cover the trays with foil and bake 13 to 15 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, place the pitas on a piece of foil. Drizzle each with olive oil; season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the cilantro sauce and cheese (crumbling before adding). Serve the warmed pitas on the side. Enjoy!