Oven-Baked Salsa Verde Orzo & Eggs
with Feta, Tomatoes & Spinach
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! Here, rich eggs are nestled in a bed of orzo, juicy tomatoes, and spinach all coated in our herbaceous salsa verde. You'll top the dish off with tangy feta and bright pickled peppers.
Details
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! Here, rich eggs are nestled in a bed of orzo, juicy tomatoes, and spinach all coated in our herbaceous salsa verde. You'll top the dish off with tangy feta and bright pickled peppers.
Nutrition per serving
Ingredients
2 each
Pasture-Raised Eggs
4 oz
Orzo Pasta
3 oz
Baby Spinach
4 oz
Grape Tomatoes
2 tbsp
Crème Fraîche
½ oz
Sweety Drop Peppers
1 ½ oz
Feta Cheese
3 oz
Caramelized Onions & Garlic
⅓ cup
Salsa Verde
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, pasta, salsa verde, tomatoes, and caramelized onions. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Add the crème fraîche and 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 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Serve the baked tray garnished with the peppers and cheese (crumbling before adding). Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. In the tray, combine the spinach, pasta, salsa verde, tomatoes, and caramelized onions. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Add the crème fraîche and 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 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Serve the baked tray garnished with the peppers and cheese (crumbling before adding). Enjoy!
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