Oven-Baked Green Shakshuka

with White Beans, Cilantro Sauce & Pita

Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this verdant shakshuka, we’re nestling rich eggs between a mix of white beans, spinach, and citrusy tomatillo-poblano sauce. You'll top the shakshuka with tangy feta and herbaceous cilantro sauce.

Details

Nutrition per serving

Ingredients

4 each

Pasture-Raised Eggs

2 each

15.5-oz can Cannellini Beans

3 oz

Feta Cheese

8 oz

Grape Tomatoes

5 oz

Baby Spinach

⅔ cup

Tomatillo-Poblano Sauce

4 each

Pocketless Pitas

½ cup

Cream

½ cup

Cilantro Sauce

2 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & make the base

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.

step 2

Add the eggs & bake the trays

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.

step 3

Warm the pitas & serve your dish

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!