Oven-Baked Green Shakshuka with White Beans, Cilantro Sauce & Pita
Ready to Cook

Oven-Baked Green Shakshuka

with White Beans, Cilantro Sauce & Pita

20 MIN
+$9.49/serving 4 Servings
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    From the Test Kitchen

    Our 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 verdant shakshuka, we’re nestling rich eggs between a mix of white beans, spinach, and citrusy tomatillo-poblano sauce. You'll top the shakshuka with tangy feta and herbaceous cilantro sauce.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Green Shakshuka with White Beans, Cilantro Sauce & Pita
    Title
    • 4 Pasture-Raised Eggs
    • 2 15.5-Oz Cans Cannellini Beans
    • 3 oz Feta Cheese
    • ½ lb Grape Tomatoes
    • 5 oz Baby Spinach
    • ⅔ cup Tomatillo-Poblano Sauce
    • 4 Pocketless Pita
    • ½ cup Cream
    • ½ cup Cilantro Sauce
    • 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 beans. Between the two trays, evenly divide the spinach, drained beans, tomatillo sauce, cream, and tomatoes. 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 the trays with foil and bake 13 to 15 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. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the cilantro sauce and cheese (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 beans. Between the two trays, evenly divide the spinach, drained beans, tomatillo sauce, cream, and tomatoes. 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 the trays with foil and bake 13 to 15 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 and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 3 to 5 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked trays topped with the cilantro sauce and cheese (crumbling before adding). Serve the warmed pitas on the side. Enjoy!

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