Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
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.
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.
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.
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.)
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.
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!
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.
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.
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.
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.)
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.
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