One-pot spicy farro and egg shakshouka

For a more filling version of the classic saucy egg dish, we stir cooked farro into the sauce. You can use any cooked grain you happen to have on hand—brown rice, quinoa, bulgur, barley, wheat berries, or freekeh would all be delicious. Or try a drained can of chickpeas or white beans. We cook the eggs covered so they’ll get done faster, which means the whites will film over the yolks just a bit. You can also cook them uncovered for a sunny side-up presentation; it may take 10 minutes or longer for the eggs to get done.