Oven-Baked White Bean Shakshuka with Garlic Pitas
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Oven-Baked White Bean Shakshuka

with Garlic Pitas

25 MIN
+$3.99/serving 2 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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    ingredients
    Oven-Baked White Bean Shakshuka with Garlic Pitas
    Title
    • 3 oz Diced Pancetta
    • 1 15.5-Oz Can Cannellini Beans
    • 1 8-Oz Can Tomato Sauce
    • 2 Pasture-Raised Eggs
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 4 oz Grape Tomatoes
    • 3 oz Baby Spinach
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Capers
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Cream
    • 1 oz Garlic & Herb Spreadable Butter
    • 2 Pocketless Pita
    • 1 Single-Use Aluminum Tray
    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. In the tray, combine 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. Season with salt and pepper; stir to thoroughly combine.

    Add the eggs & bake the tray
    2 Add the eggs & bake the tray

    Add the pancetta. Stir to combine. Carefully crack the eggs into the tray of the prepared base. Season with salt and pepper. Tightly cover the tray 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 tray topped with the cheese. Serve the garlic pitas on the side. Enjoy!

    Tips from Home Chefs

    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. In the tray, combine 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. Season with salt and pepper; stir to thoroughly combine.

    2 Add the eggs & bake the tray

    Add the pancetta. Stir to combine. Carefully crack the eggs into the tray of the prepared base. Season with salt and pepper. Tightly cover the tray 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 tray
    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 tray topped with the cheese. Serve the garlic pitas on the side. Enjoy!

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