Ready to Cook

Chickpea Shakshuka

with Spinach, Feta & Labneh

35 MIN

+$4.99/serving 2 Servings

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add Pancetta

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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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
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
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

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, oregano, 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 Bake the tray

Add the pancetta. Stir to combine. Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well and season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the pancetta is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.

3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Drizzle 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 5 to 7 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!