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

One-Pan White Bean & Poblano Shakshuka

with Feta & Spinach

25 MIN
$16.94/serving 2 Servings
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Available Options

  • Keep it Vegetarian
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    Wellness
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta
    • add Pancetta

    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.

    Get Cooking

    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    One-Pan White Bean & Poblano Shakshuka

    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

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

    Add the spinach
    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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