Oven-Baked White Bean Shakshuka with Garlic Pitas
Ready to Cook

Oven-Baked White Bean Shakshuka

with Garlic Pitas

25 MIN
+$3.99/serving 4 Servings
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    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! For this vibrant shakshuka, we’re nestling rich eggs between a mix of white beans, spinach, and a creamy tomato sauce. You'll top the dish with tangy parmesan and serve it alongside warm garlic and herb pitas.
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    • Nutrition
      PER SERVING
    • Calories
      930 Cals (est.)
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    fresh
    ingredients
    Oven-Baked White Bean Shakshuka with Garlic Pitas
    Title
    • 6 oz Diced Pancetta
    • 2 15.5-Oz Cans Cannellini Beans
    • 4 Pasture-Raised Eggs
    • 2 8-Oz Cans Tomato Sauces
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ½ lb Grape Tomatoes
    • 6 oz Baby Spinach
    • ½ cup Grated Parmesan Cheese
    • 2 Tbsps Capers
    • 1 Tbsp Calabrian Chile Paste
    • ½ cup Cream
    • 2 oz Garlic & Herb Spreadable Butter
    • 4 Pocketless Pita
    • 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

    Remove the spreadable 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, tomatoes, drained beans, tomato sauce, capers, cream, Italian seasoning, 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.

    Add the eggs & bake the trays
    2 Add the eggs & bake the trays

    Evenly divide the pancetta between the two trays. Stir to combine. Carefully crack 2 eggs into each tray. Season with salt and pepper. Tightly cover the trays with foil and bake 12 to 18 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.

    Warm the pitas & serve your dish
    3 Warm the pitas & serve your dish

    Meanwhile, place the pitas on a piece of foil. Evenly spread the softened butter onto the pitas. 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 cheese. Serve the garlic pitas on the side. Enjoy!

    Tips from Home Chefs

    Oven-Baked White Bean Shakshuka

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Remove the spreadable 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, tomatoes, drained beans, tomato sauce, capers, cream, Italian seasoning, 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.

    2 Add the eggs & bake the trays

    Evenly divide the pancetta between the two trays. Stir to combine. Carefully crack 2 eggs into each tray. Season with salt and pepper. Tightly cover the trays with foil and bake 12 to 18 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.

    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. Evenly spread the softened butter onto the pitas. 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 cheese. Serve the garlic pitas on the side. Enjoy!

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