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

Oven-Baked Salsa Verde Orzo & Eggs

with Feta, Tomatoes & Spinach

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
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Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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30g Of Protein
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45g Of Protein
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Nutritionist's Pick
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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
  • 4 Pasture-Raised Eggs
  • ½ lb Orzo Pasta
  • 5 oz Baby Spinach
  • ½ lb Grape Tomatoes
  • 4 Tbsps Crème Fraîche
  • 1 oz Sweety Drop Peppers
  • 3 oz Feta Cheese
  • ⅔ cup Salsa Verde
  • 6 oz Caramelized Onions & Garlic
  • 2 Single-Use Aluminum Trays
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. Between the two trays, evenly divide the spinach, pasta, salsa verde, tomatoes, and caramelized onions. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Bake the trays & serve your dish
2 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Evenly divide the crème fraîche between the two trays and stir to combine. Using a spoon, create 2 shallow wells in each 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 trays garnished with the peppers and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

Get Plans

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. Between the two trays, evenly divide the spinach, pasta, salsa verde, tomatoes, and caramelized onions. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays & serve your dish

Tightly cover the trays with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Evenly divide the crème fraîche between the two trays and stir to combine. Using a spoon, create 2 shallow wells in each 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 trays garnished with the peppers and cheese (crumbling before adding). Enjoy!

Bake the trays & serve your dish
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