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

Oven-Baked Chickpea Shakshuka

with Spinach, Feta & Labneh

25 MIN
4 Servings
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From the Test Kitchen

Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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, za'atar-spiced pita bread.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Oven-Baked Chickpea Shakshuka with Spinach, Feta & Labneh
Title
  • 4 Pasture-Raised Eggs
  • 2 15.5-Oz Cans Chickpeas
  • 2 8-Oz Cans Tomato Sauces
  • 4 Pocketless Pita
  • 5 oz Baby Spinach
  • ½ lb Grape Tomatoes
  • 3 oz Feta Cheese
  • 2 oz Sliced Roasted Red Peppers
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • ½ tsp Crushed Red Pepper Flakes
  • ¼ cup Labneh Cheese
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 2 Single-Use Aluminum Trays
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. Between the two trays, evenly divide the spinach, tomatoes, drained chickpeas, tomato sauce, romesco sauce, peppers, half the za'atar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add 1 tablespoon of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Add the eggs & bake the trays
2 Add the eggs & bake the trays

In each tray, carefully crack 2 eggs on top of the prepared base. Season with salt and pepper. Tightly cover 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, pepper, and the remaining za'atar. 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 trays topped with the labneh and feta (crumbling before adding). 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. Between the two trays, evenly divide the spinach, tomatoes, drained chickpeas, tomato sauce, romesco sauce, peppers, half the za'atar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add 1 tablespoon of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Add the eggs & bake the trays

In each tray, carefully crack 2 eggs on top of the prepared base. Season with salt and pepper. Tightly cover 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 trays
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, pepper, and the remaining za'atar. 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 trays topped with the labneh and feta (crumbling before adding). Serve the warmed pitas on the side. Enjoy!

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