Oven-Baked White Bean Shakshuka
with Garlic Pitas
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.
Details
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.
Nutrition per serving
Ingredients
2 each
Pasture-Raised Eggs
1 each
15.5-oz can Cannellini Beans
1 each
8-oz can Tomato Sauce
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
4 oz
Grape Tomatoes
3 oz
Baby Spinach
1 ½ tsp
Calabrian Chile Paste
1 tbsp
Capers
¼ cup
Grated Parmesan Cheese
¼ cup
Cream
1 oz
Garlic & Herb Flavored Butter
2 each
Pocketless Pitas
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 2
Add the eggs & bake the tray
Carefully crack the eggs into the tray. Season with salt and pepper. Tightly cover the tray with foil and bake 12 to 18 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
step 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!
Instructions
step 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.
step 2
Add the eggs & bake the tray
Carefully crack the eggs into the tray. Season with salt and pepper. Tightly cover the tray with foil and bake 12 to 18 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
step 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!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu