One-Pan White Bean & Saffron Skillet with Eggs & Gremolata
Easy Prep & Cleanup

One-Pan White Bean & Saffron Skillet

with Eggs & Gremolata

25 MIN
$12.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • No Change
    I don't want to make any changes to my meal View recipe
    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 hearty dish, we’re nestling rich eggs between a mix of hearty 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).
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    One-Pan White Bean & Saffron Skillet with Eggs & Gremolata
    Title
    • 3 oz Diced Pancetta
    • 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 pinch Saffron
    • 1 clove Garlic
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Sliced Roasted Almonds
    • 1 oz Sliced Roasted Red Peppers
    • ⅓ cup Mirepoix
    time-saving
    tips & techniques
    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.

    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 skillet
    3 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.

    Add the spinach & peppers
    4 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.

    Finish & serve your dish
    5 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, cooked pancetta, and almonds. Enjoy!

    Tips from Home Chefs

    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 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 skillet
    3 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.

    4 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.

    Add the spinach & peppers
    Finish & serve your dish
    5 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, cooked pancetta, and almonds. Enjoy!

    Browse Steps
    1 of 5