Ready to Cook

Oven-Baked Chipotle Eggs & Pinto Beans

with Cilantro Sauce, Pitas & Cotija

30 MIN

+$3.99/serving 4 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! Here, we’re nestling rich eggs between a mix of creamy pinto beans, tomatoes, and a spicy chipotle sauce. You'll serve it alongside warm pitas, which get a smoky lift from our new tomato and chipotle flavored butter.
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Nutrition

PER SERVING
Calories

1000 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Diced Pancetta
4 Pasture-Raised Eggs
2 15.5-Oz Cans Pinto Beans
6 oz Baby Spinach
½ cup Cilantro Sauce
2 Tbsps Grated Cotija Cheese
4 Pocketless Pitas
½ cup Cream
½ lb Grape Tomatoes
2 8-Oz Cans Tomato Sauces
4 tsps Chipotle Chile Paste
2 oz Tomato Chipotle Flavored Butter
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

1 Prepare the ingredients & bake the trays

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Between the two trays, evenly divide the spinach, tomato sauce, drained beans, cream, tomatoes, pancetta, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Stir to thoroughly combine. Tightly cover the trays with foil and bake 15 minutes. Leaving the oven on, remove from the oven.

2 Add the eggs

Carefully remove and discard the foil. Stir to combine, gently pressing down on the tomatoes with the back of the spoon to burst. Using the spoon, create 2 shallow wells in each tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 7 to 9 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness and the pancetta is cooked through. Remove from the oven.

3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Evenly spread the softened butter onto the pitas; season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the cilantro sauce and cheese. Serve the warmed pitas on the side. Enjoy!