White Bean Shakshuka with Garlic Pitas
Ready to Cook

White Bean Shakshuka

with Garlic Pitas

35 MIN
+$4.99/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
    White Bean Shakshuka with Garlic Pitas
    Title
    • 3 oz Diced Pancetta
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Cannellini Beans
    • 1 8-Oz Can Tomato Sauce
    • 4 oz Grape Tomatoes
    • 3 oz Baby Spinach
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¼ cup Grated Parmesan Cheese
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Cream
    • 1 oz Garlic & Herb Flavored Butter
    • 2 Pocketless Pitas
    • 1 Tbsp Capers
    • 1 Single-Use Aluminum Tray
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Remove the 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 (shaking the packet before opening), 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 to the tray. Stir to combine. Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the pancetta is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.

    Make the garlic pitas & serve your dish
    3 Make the garlic 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 parmesan. 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 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 (shaking the packet before opening), 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 to the tray. Stir to combine. Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the pancetta is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.

    Add the eggs & bake the tray
    Make the garlic pitas & serve your dish
    3 Make the garlic 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 parmesan. Serve the garlic pitas on the side. Enjoy! 

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