In order to bring you the best organic produce, some ingredients may differ from those depicted.

White bean panzanella with tomatoes, fresh mozzarella, and fried eggs

Soy-Free, Vegetarian, Family-Friendly, Protein Plus

2 Servings, 740 Calories/Serving

15 Minutes

You don’t need day-old bread to make panzanella. Our version is ready in minutes. Here we toast flatbread, break it into bite-size pieces, then toss it with juicy tomatoes, cheesy mozz, and our briny caper vinaigrette.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 Atoria’s Family Bakery large naan flatbread
1 13.4 ounce carton cooked white beans
¼ pound organic grape or cherry tomatoes
3 ounces organic grape or cherry tomatoes
4 or 5 sprigs organic fresh Thai or other basil
3 ounces organic baby arugula or other leafy greens
Sunbasket balsamic vinaigrette (shallot-garlic confit - extra virgin olive oil - balsamic vinegar - maple syrup - Dijon mustard - black pepper - kosher salt - dried thyme)
2 eggs

Nutrition per serving

Calories 740, Total Fat 39g (50% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 830mg (36% DV), Total Carb. 68g (25% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 5g Added Sugars, 10% DV), Protein 29g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Toast the flatbread

In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the flatbread and cook, turning occasionally, until crisp, 4 to 6 minutes. Transfer to a cutting board to cool slightly. Cut or break the flatbread into 1-inch pieces; season to taste with salt and pepper. Do not clean the pan.

Alternatively, cut the flatbread into quarters and toast in a toaster on a low setting several times until crisp, then break into pieces; season to taste with salt and pepper.

While the flatbread is toasting, prepare the remaining salad ingredients.

Prep the remaining salad ingredients; assemble the salad

Rinse the white beans. Measure 1 cup [2 cups]; save the rest for another use.
Cut the mozzarella into ½-inch pieces.
Cut the tomatoes in half.
Strip the basil leaves from the stems; cut or tear the leaves into strips.

In a medium bowl, toss together the beans, mozzarella, tomatoes, basil, arugula, and flatbread with as much balsamic vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Cook the eggs

In the same pan used for the flatbread, warm 1 to 2 teaspoons butter or oil (from your pantry) over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the salad to individual bowls and top each with a fried egg. Serve any remaining vinaigrette on the side.

Kids Can!

Break the flatbread into pieces.
Rinse and measure the beans.
Strip and tear the basil leaves.
Assemble the salad.
Transfer the salad to bowls.

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