Oven-Baked White Bean Shakshuka

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. In the tray, combine the spinach, tomatoes, drained beans, tomato sauce, capers, cream, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to thoroughly combine.

Carefully crack the eggs into the tray. Season with salt and pepper. Tightly cover the tray with foil and bake 12 to 18 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. Evenly spread the softened butter onto the pitas. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray topped with the cheese. Serve the garlic pitas on the side. Enjoy!