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One-Pan Chickpea & Curry Shakshuka
with Tomatoes & Spinach
30 MIN
+$4.95/serving
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this vibrant shakshuka, we’re nestling rich eggs between a mix of chickpeas, spinach, and fresh tomatoes simmered in our fragrant ginger and yellow curry-spiced sauce.
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Dietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories640 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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1 8-Oz Can Tomato Sauce
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2 Pasture-Raised Eggs
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1 15.5-Oz Can Chickpeas
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1 Tbsp Yellow Curry Paste
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¼ cup Cream
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3 oz Baby Spinach
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4 oz Grape Tomatoes
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1 Piece Ginger
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1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Peel and finely chop the shallot. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas. Halve the tomatoes.
2
Cook the pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Start the sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined.
4
Finish the sauce
Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.
5
Make the shakshuka & serve your dish
Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream and topped with the cooked pancetta. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Peel and finely chop the shallot. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas. Halve the tomatoes.
2
Cook the pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
3
Start the sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined.
4
Finish the sauce
Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.
5
Make the shakshuka & serve your dish
Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream and topped with the cooked pancetta. Enjoy!
Tips from Home Chefs