Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Green Shakshuka

with Eight Ball Squash & Spiced Pita Chips

Green Shakshuka with Eight Ball Squash & Spiced Pita Chips
Cook Time
30-40mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 590 calories

A popular breakfast in the Middle East, shakshuka traditionally comprises eggs poached in a delicious sauce of tomatoes and spices. For dinner tonight, we’re turning the red sauce green—with tangy roasted tomatillos and eight ball squash, a spherical summer variety similar to zucchini. For more dynamic flavor, we’re using za’atar to season the shakshuka and our oven-baked pita chips (perfect for scooping up the sauce).

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the pitas; cut the stack into 8 equal-sized triangles (to get a total of 16 triangles). Medium dice the tomatillos. Small dice the potatoes. Medium dice the squash. Peel and mince the garlic. Quarter and deseed the lemon.

Roast & chop the tomatillos:
2 Roast & chop the tomatillos:

Line a sheet pan with aluminum foil. Place the tomatillos on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven, leaving the oven on. Transfer the roasted tomatillos to a cutting board; when cool enough to handle, finely chop. Discard the foil from the sheet pan.

Start the sauce:
3 Start the sauce:

While the tomatillos roast, in a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and tender. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the squash is tender.

Finish the sauce:
4 Finish the sauce:

Add the garlic and half the za’atar to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped tomatillos and 1 cup of water; cook, stirring occasionally, 6 to 8 minutes, or until thickened and saucy. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the finished sauce to a baking dish.)

Make the pita chips:
5 Make the pita chips:

Place the pitas on the sheet pan used to roast the tomatillos. Drizzle with olive oil and season with salt, pepper and the remaining za’atar; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until lightly browned and fragrant. Remove from the oven and transfer to a serving dish.

Bake the shakshuka & serve your dish:
6 Bake the shakshuka & serve your dish:

While the pitas toast, using a spoon, create 2 wells in the center of the pan of finished sauce. Crack an egg into each well; season with salt and pepper. Evenly top with the cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes. Serve with the pita chips on the side. Garnish with the remaining lemon wedges, if you'd like. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the pitas; cut the stack into 8 equal-sized triangles (to get a total of 16 triangles). Medium dice the tomatillos. Small dice the potatoes. Medium dice the squash. Peel and mince the garlic. Quarter and deseed the lemon.

2 Roast & chop the tomatillos:

Line a sheet pan with aluminum foil. Place the tomatillos on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven, leaving the oven on. Transfer the roasted tomatillos to a cutting board; when cool enough to handle, finely chop. Discard the foil from the sheet pan.

Roast & chop the tomatillos:
Start the sauce:
3 Start the sauce:

While the tomatillos roast, in a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and tender. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the squash is tender.

4 Finish the sauce:

Add the garlic and half the za’atar to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped tomatillos and 1 cup of water; cook, stirring occasionally, 6 to 8 minutes, or until thickened and saucy. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the finished sauce to a baking dish.)

Make the pita chips:
5 Make the pita chips:

Place the pitas on the sheet pan used to roast the tomatillos. Drizzle with olive oil and season with salt, pepper and the remaining za’atar; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 7 to 9 minutes, or until lightly browned and fragrant. Remove from the oven and transfer to a serving dish.

6 Bake the shakshuka & serve your dish:

While the pitas toast, using a spoon, create 2 wells in the center of the pan of finished sauce. Crack an egg into each well; season with salt and pepper. Evenly top with the cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes. Serve with the pita chips on the side. Garnish with the remaining lemon wedges, if you'd like. Enjoy!

Bake the shakshuka & serve your dish: