White Bean Shakshuka with Garlic Pitas
Ready to Cook

White Bean Shakshuka

with Garlic Pitas

25 MIN
2 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    fresh
    ingredients
    White Bean Shakshuka with Garlic Pitas
    Title
    • 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
    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 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

    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 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

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    White Bean Shakshuka

    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

    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 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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