Oven-Baked Chickpea Shakshuka with Spinach, Feta & Labneh
Ready to Cook

Oven-Baked Chickpea Shakshuka

with Spinach, Feta & Labneh

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this vibrant shakshuka, we’re nestling rich eggs between a mix of chickpeas, spinach, and a nutty romesco-tomato sauce. You'll top the shakshuka with tangy feta and serve it alongside warm pita bread.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Oven-Baked Chickpea Shakshuka with Spinach, Feta & Labneh
Title
  • 2 Pasture-Raised Eggs
  • 1 15.5-Oz Can Chickpeas
  • 3 oz Baby Spinach
  • 2 Pocketless Pita
  • 1½ oz Feta Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1 8-Oz Can Tomato Sauce
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 4 oz Grape Tomatoes
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Labneh Cheese
  • 1 Single-Use Aluminum Tray
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray, combine the spinach, tomatoes, drained chickpeas, tomato sauce, romesco sauce, peppers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 1 tablespoon of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Add the eggs & bake the tray
2 Add the eggs & bake the tray

Carefully crack the eggs into the tray of the prepared base. Season with salt and pepper. Tightly cover the tray with foil and bake 18 to 20 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Warm the pitas & serve your dish
3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Drizzle each with olive oil. Season with salt and pepper if desired. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Remove from the oven. Serve the baked tray topped with the labneh and half the feta, crumbling before adding (you will have extra). Serve the warmed pitas on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray, combine the spinach, tomatoes, drained chickpeas, tomato sauce, romesco sauce, peppers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add 1 tablespoon of water to the tray. Season with salt and pepper; stir to thoroughly combine.

2 Add the eggs & bake the tray

Carefully crack the eggs into the tray of the prepared base. Season with salt and pepper. Tightly cover the tray with foil and bake 18 to 20 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Add the eggs & bake the tray
Warm the pitas & serve your dish
3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Drizzle each with olive oil. Season with salt and pepper if desired. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Remove from the oven. Serve the baked tray topped with the labneh and half the feta, crumbling before adding (you will have extra). Serve the warmed pitas on the side. Enjoy!

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