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One-Pan White Bean & Poblano Shakshuka
with Feta & Spinach
25 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 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
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories570 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
Title
-
3 oz Diced Pancetta
-
2 Pasture-Raised Eggs
-
1 15.5-Oz Can Cannellini Beans
-
3 oz Baby Spinach
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2 Scallions
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⅔ cup Tomatillo-Poblano Sauce
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1 Poblano Pepper
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1½ oz Feta Cheese
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2 cloves Garlic
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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