Oven-Baked Salsa Verde Orzo & Eggs with Feta, Tomatoes & Spinach
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Oven-Baked Salsa Verde Orzo & Eggs

with Feta, Tomatoes & Spinach

35 MIN
2 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! 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.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Salsa Verde Orzo & Eggs with Feta, Tomatoes & Spinach
    Title
    • 2 Pasture-Raised Eggs
    • 4 oz Orzo Pasta
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    • 2 Tbsps Crème Fraîche
    • ½ oz Sweety Drop Peppers
    • 1½ oz Feta Cheese
    • 3 oz Caramelized Onions & Garlic
    • ⅓ cup Salsa Verde
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    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.

    Bake the tray & serve your dish
    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!

    Tips from Home Chefs

    Oven-Baked Salsa Verde Orzo & Eggs

    Prepare the ingredients & make the base
    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.

    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!

    Bake the tray & serve your dish
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