In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Baked eggs in spinach and leeks with chili-spiced ciabatta
Soy-Free, Vegetarian, Protein Plus
2 Servings, 790 Calories/Serving
25–40 Minutes
With runny eggs, a vegetable-rich hash, and spiced ciabatta toasts, this meal will have you wanting breakfast for dinner every day.
In your bag
- 6 ounces organic red or gold new potatoes
- 1 organic large leek
- 3 ounces roasted red peppers
- 1 packet vegetable broth concentrate
- 5 ounces organic baby spinach or other leafy greens
- 2 ciabatta rolls
- Sunbasket chili spice blend (spices - chile pepper - paprika - dehydrated garlic - salt)
- 4 eggs
- 6 tablespoons crumbled feta
Nutrition per serving
Calories 790, Total Fat 31g (40% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 320mg (107% DV), Sodium 1310mg (57% DV), Total Carb. 97g (35% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 30g
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
Wash produce before use
1
Prep and cook the vegetables
- Scrub or peel the potatoes; cut the potatoes into ¼-inch pieces.
- Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into enough thin half-moons to measure 1 cup [2 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
- Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
- In a small bowl or cup, mix the vegetable broth concentrate with ¾ cup [1½ cups] warm water and stir to combine.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the leek, season with salt and pepper, and cook, stirring often, until the potatoes and leek start to soften, 4 to 6 minutes.
Stir in the roasted red peppers, vegetable broth, and the spinach (the spinach in batches if needed) and cook until the spinach has wilted and the liquid has thickened slightly, about 1 minute
2
Toast the ciabatta
- Cut the ciabatta in half horizontally.
3
Cook the eggs
In the pan with the vegetables, with the back of a spoon, form 4 wells in the vegetables and crack an egg into each well [for 4 servings, see Chef’s Tip]. Crumble over the feta. Cover and cook until the whites have set and the yolks are slightly runny, 3 to 5 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Scrub the potatoes.
- Rinse the leek.
- Sprinkle the chili spice blend.