One-Pan White Bean & Saffron Skillet with Eggs & Gremolata

One-Pan White Bean & Saffron Skillet

with Eggs & Gremolata

25 MIN
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 hearty dish, we’re nestling rich eggs between a mix of white beans, spinach, and tomatoes—simmered in a fragrant saffron and Spanish-spiced broth. For a bright finish, we're topping it all with a punchy mix of parsley, garlic, and lemon juice (a take on gremolata).
    2-8 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

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

    Vegetarian Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    One-Pan White Bean & Saffron Skillet with Eggs & Gremolata
    Title
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Cannellini Beans
    • 4 oz Grape Tomatoes
    • 1 bunch Parsley
    • 3 oz Baby Spinach
    • 1 Lemon
    • 1 clove Garlic
    • 2 Tbsps Tomato Paste
    • 1 oz Sliced Roasted Red Peppers
    • ⅓ cup Mirepoix
    • 2 Tbsps Sliced Roasted Almonds
    • 1 pinch Saffron
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

    One-Pan White Bean & Saffron Skillet

    Prepare the ingredients & make the gremolata
    1 Prepare the ingredients & make the gremolata

    Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the peppers. Drain and rinse the beans. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. To the bowl of lemon juice, add the chopped parsley, as much of the garlic paste as you'd like, and 2 tablespoons of olive oil; season with salt and pepper.

    2 Start the skillet

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the tomato paste, spice blend, and mirepoix. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the halved tomatoes, saffron, drained beans, and 3/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.

    Start the skillet
    Add the spinach & peppers
    3 Add the spinach & peppers

    Add the spinach and chopped peppers to the pan; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the spinach is slightly wilted.

    4 Finish & serve your dish

    Using a spoon, create 2 shallow wells in the center of the skillet. Carefully crack an egg into each well. 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. Let stand at least 2 minutes before serving. Serve the finished skillet topped with the gremolata and almonds. Enjoy!

    Finish & serve your dish
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