Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
CLICK FOR RECIPE CARD
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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.
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.
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.
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.
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!
Tips from Home Chefs