In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mushroom-zucchini shakshuka with chickpeas, feta, and toasted pitas
Soy-Free, Vegetarian, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
Enjoy the incredibly nutritious egg in this take on the Middle Eastern shakshuka: eggs baked in a spiced tomato sauce with tender zucchini, wilted spinach, and earthy mushroom.
In your bag
- 1 or 2 organic zucchini or yellow squash
- ¼ pound organic cremini or other button mushrooms
- 3 ounces cooked chickpeas
- Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
- ¼ pound organic baby spinach or other leafy greens
- 4 eggs
- 3 tablespoons crumbled feta
- 2 Atoria’s Family Bakery whole grain pita breads
Calories 480, Total Fat 19g (24% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 315mg (105% DV), Sodium 990mg (43% DV), Total Carb. 50g (18% DV), Fiber 11g (39% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 27g
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.
Wash produce before use
Prep the shakshuka ingredients
Heat the oven to 450° F.
- Thinly slice the zucchini.
- Thinly slice the mushrooms.
- Rinse the chickpeas.
Make the shakshuka
In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the zucchini and continue to cook until slightly softened, 3 to 4 minutes. Add the tomato sauce and 1 cup [2 cups] water and bring to a boil. Add the chickpeas and spinach and stir to combine, then reduce to a simmer and cook, stirring occasionally, until the spinach is wilted, 2 to 3 minutes.
Cook the shakshuka
With the back of a spoon, form 4  wells in the sauce and crack an egg into each well; lightly season the eggs with salt and pepper and crumble the feta over the dish.
Cook in the oven for 6 to 8 minutes, or until the eggs have set to your desired doneness. Carefully remove the pan from the oven. Set aside to cool slightly.
While the shakshuka cooks, toast the pita breads.
Toast the pita breads
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut into wedges.
Serve the shakshuka family-style directly from the pan with the toasted pita on the side.
- Rinse the chickpeas.
- Time the shakshuka.
- Crumble the feta before topping the dish.