One-Pan Spicy White Bean & Spinach Shakshuka with Tomatoes & Capers
Easy Prep & Cleanup

One-Pan Spicy White Bean & Spinach Shakshuka

with Tomatoes & Capers

25 MIN
+$0.95/serving 2 Servings
Wellness at Blue Apron
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    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 white beans, spinach, and fresh tomatoes simmered in our fragrant tomato sauce with Calabrian chile for a kick of heat.
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    Dietary Information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    One-Pan Spicy White Bean & Spinach Shakshuka with Tomatoes & Capers
    Title
    • 3 oz Diced Pancetta
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Cannellini Beans
    • 1 Shallot
    • 1 8-Oz Can Tomato Sauce
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • 4 oz Multicolored Grape Tomatoes
    • ¼ cup Cream
    • 1 Tbsp Calabrian Chile Paste
    • 1 Tbsp Capers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Drain and rinse the beans.

    Cook the pancetta
    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.

    Start the sauce
    3 Start the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, halved tomatoes, capers, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. 

    Finish the sauce
    4 Finish the sauce

    Add the tomato sauce (carefully, as the liquid may splatter) 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.

    Make the shakshuka & serve your dish
    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. Top with the cooked pancetta. Enjoy!

    Tips from Home Chefs

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    One-Pan Spicy White Bean & Spinach Shakshuka

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Drain and rinse the beans.

    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.

    Cook the pancetta
    Start the sauce
    3 Start the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, halved tomatoes, capers, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans; 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) 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.

    Finish the sauce
    Make the shakshuka & serve your dish
    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. Top with the cooked pancetta. Enjoy!

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