Chickpea Feta Shakshuka
with Tomatoes, Spinach & Toasted Pitas
- Milk
- Eggs
- Sesame
- Wheat
This hearty egg dish is perfect for any time of day! Combine crushed tomatoes, chickpeas, fresh spinach, and seasonings right in our oven-ready tray, then crack two eggs over the top and sprinkle with briny feta cheese. Let it simmer in the oven, then serve with buttery toasted pita for scooping it all up or dipping into a delicious jammy yolk.
Ingredients
2 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
2 unit
Eggs
(Contains: Eggs)
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Oven-Ready Tray
1 unit
Crushed Tomatoes
2.5 ounce
Spinach
1 teaspoon
Chili Powder
1 teaspoon
Paprika
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Drain chickpeas.
In oven-ready tray, combine crushed tomatoes, chickpeas, stock concentrates, chili powder, paprika, garlic powder, salt, and pepper until thoroughly combined. Stir spinach into tomato mixture. (For 4, divide everything between two trays.)
Using the back of a spoon, create two wells in tomato mixture. (For 4 servings, create two wells in each tray.)
Carefully crack one egg* into each well; season with salt and pepper. Evenly sprinkle shakshuka with feta.
Bake on middle rack (be sure your oven has preheated!), uncovered, until egg whites are set and yolks are cooked to desired doneness, 24-26 minutes. (For 4, bake two trays side by side on middle rack.) TIP: For firmer egg yolks, bake a few minutes longer.
Meanwhile, toast pitas. Spread with softened butter. Quarter pitas.
Divide shakshuka between shallow bowls or serve family style directly from tray. Serve with pita wedges on the side.
