One-Pan White Bean & Poblano Shakshuka with Feta & Spinach
Fast & Easy

One-Pan White Bean & Poblano Shakshuka

with Feta & Spinach

25 MIN
+$4.95/serving 2 Servings
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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 smoky poblano simmered in our herby tomatillo-poblano sauce for even more of the smoky flavor.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    One-Pan White Bean & Poblano Shakshuka with Feta & Spinach
    Title
    • 3 oz Diced Pancetta
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Cannellini Beans
    • 3 oz Baby Spinach
    • 2 Scallions
    • ⅔ cup Tomatillo-Poblano Sauce
    • 1 Poblano Pepper
    • 1½ oz Feta Cheese
    • 2 cloves Garlic
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

    Cook the pancetta
    2 Cook the pancetta

    In a large 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 shakshuka
    3 Start the shakshuka

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add the beans (including the liquid). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

    Add the spinach & sauce
    4 Add the spinach & sauce

    Add the spinach and tomatillo sauce. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the spinach is wilted.

    Cook the eggs & serve your dish
    5 Cook the eggs & serve your dish

    Using a spoon, create 2 shallow wells in the center of the shakshuka. 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 finished shakshuka topped with the cooked pancetta. Garnish with the sliced green tops of the scallions and cheese (crumbling before adding). Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

    2 Cook the pancetta

    In a large 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 shakshuka
    3 Start the shakshuka

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add the beans (including the liquid). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

    4 Add the spinach & sauce

    Add the spinach and tomatillo sauce. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the spinach is wilted.

    Add the spinach & sauce
    Cook the eggs & serve your dish
    5 Cook the eggs & serve your dish

    Using a spoon, create 2 shallow wells in the center of the shakshuka. 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 finished shakshuka topped with the cooked pancetta. Garnish with the sliced green tops of the scallions and cheese (crumbling before adding). Enjoy!

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