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

One-Pan White Bean & Saffron Skillet

with Eggs & Gremolata

25 MIN
+$0.95/serving 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 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).
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    Dietary Information

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    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    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!

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