Green Shakshuka

with White Beans, Cilantro Sauce & Pita

35 MIN

+$1.99/serving 2 Servings

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add Pancetta

From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook 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.

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Nutrition

PER SERVING
Calories

950 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
2 Pasture-Raised Eggs
1 15.5-Oz Can Cannellini Beans
2 Pocketless Pita
1½ oz Feta Cheese
4 oz Grape Tomatoes
3 oz Baby Spinach
⅓ cup Tomatillo-Poblano Sauce
¼ cup Cream
¼ cup Cilantro Sauce
1 Single-Use Aluminum Tray

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the base

Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. In the tray, combine the spinach, drained beans, tomatillo sauce, cream (shaking the packet before opening), and tomatoes. Season with salt and pepper; stir to thoroughly combine.

2 Add the eggs & bake the tray

Add the pancetta in an even layer. Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the pancetta is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.

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 tray topped with the cilantro sauce and feta (crumbling before adding). Serve the warmed pitas on the side. Enjoy!