Peapod Meal Kit: Shakshouka Toast by Del Monte

Time to Table: 25 minutes. Serves: 3 1. Arrange a rack in the top third of the oven and heat to broil. Drain green beans and set aside. Heat 1 Tbsp. oil in a 12-inch or larger skillet over medium heat. Add red bell pepper, onion, and minced garlic and cook until softened, 5 to 6 minutes. Add smoked paprika, cumin, oregano, black pepper, and amount of red pepper flakes desired and cook 1 minute. Stir in tomatoes and green beans and bring to a full simmer. Chef Tip Spice level: Add the amount you think fits your spice tolerance. If you'd like a spicy shakshouka, use all of the red pepper flakes. 2. Crack 1 egg into a small bowl. Using a wooden spoon, push aside some of the tomato mixture in the center of the pan to create an indentation (it will not hold, and that's okay), then immediately slip the egg into the indentation. Repeat with the remaining eggs, slipping them around the egg in the center and spacing the yolks about 3-inches apart. Cover and cook until the whites are just set, 5 to 7 minutes for runny yolks (cook longer for set yolks). Meanwhile, prepare and toast the bread. Chef Tip Cracking eggs: Cracking each egg into a bowl first before adding it to the pan ensures that no egg shells end up in the shakshouka and makes it easier to add into each indentation. 3. Cut the pita rounds in half if desired and place on baking sheet. Cut whole garlic clove in half lengthwise, then rub the top side of each piece of pita with the halved garlic cloves. Brush with remaining 1 Tbsp. olive oil and broil until toasted and golden brown, 1 to 2 minutes. 4. Sprinkle feta over eggs. Divide toasts among plates and top with arugula. Top each pita half with an egg and sauce.

Description

Peapod Meal Kit: Shakshouka Toast by Del Monte. Shakshouka Toasts (Tomato-Braised Eggs & Toast). Shakshouka (pronounced shock-shoe-ka) is a comforting meatless dish of simmered eggs in a savory spiced tomato sauce, and is equally enjoyable for brunch as dinner. This recipe includes greens beans and tangy feta cheese, and is served open-faced on toasted pita and a bed of peppery baby arugula.

Other Description

1 can (14.5 oz.) Del Monte® Fresh Cut Green Beans. 2 Tbsp. olive oil, divided. 1 cup diced red bell pepper (1/2-inch). 1 cup diced yellow onion (1/2-inch). 3 tsp. minced garlic, divided. 1/2 tsp. smoked paprika. 1/2 tsp. ground cumin. 1/2 tsp. dried oregano. 1/4 tsp. ground black pepper. 1/4 tsp. red pepper flakes. 1 can (28 oz.) Contadina® Crushed Tomatoes. 6 large eggs. 3 pita rounds. 1/2 cup crumbled feta cheese. 1 1/2 cups packed baby arugula.

Nutrition Facts

Serving Size: 2.0 pita halves

Servings per Container: 3

Energy	620
Total Fat	26 g
Saturated Fat	8 g
Trans Fat	0 g
Cholesterol	395 mg
Sodium	1580 mg
Potassium	540 mg
Carbohydrates	67 g
Dietary Fiber	9 g
Sugars	18 g
Added Sugars	0 g
Calcium	389 mg
Iron	5 mg
Vitamin D	2 mcg
Protein	27 g
Daily Percent Of Calcium	30
Daily Percent Of Iron	25
Daily Percent Of Vitamin D	10

Ingredients

1 Can (14.5 oz.) Del Monte® Fresh Cut Green Beans, 2 Tbsp. Olive Oil, Divided, 1 Cup Diced Red Bell Pepper (1/2-inch), 1 Cup Diced Yellow Onion (1/2-inch), 3 tsp. Minced Garlic, Divided, 1/2 tsp. Smoked Paprika, 1/2 tsp. Ground Cumin, 1/2 tsp. Dried Oregano, 1/4 tsp. Ground Black Pepper, 1/4 tsp. Red Pepper Flakes, 1 Can (28 oz.) Contadina® Crushed Tomatoes, 6 Large Eggs, 3 Pita Rounds, 1/2 Cup Crumbled Feta Cheese, 1 1/2 Cups Packed Baby Arugula.

UPC

00722924500007