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Mushroom-zucchini shakshuka with chickpeas, feta, and toasted pitas
Soy-Free, Vegetarian, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
20–30 Minutes
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
Nutrition per serving
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.
Instructions
Wash produce before use
1
Prep the shakshuka ingredients
Heat the oven to 450° F.
- Thinly slice the zucchini.
- Thinly slice the mushrooms.
- Rinse the chickpeas.
2
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.
3
Cook the shakshuka
With the back of a spoon, form 4 [8] 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.
4
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
Serve the shakshuka family-style directly from the pan with the toasted pita on the side.
Kids Can!
- Rinse the chickpeas.
- Time the shakshuka.
- Crumble the feta before topping the dish.