One-pot spicy farro and egg shakshouka
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 cup(s), chopped
Garlic
3 clove(s), minced
Ground cumin
1 tsp
Kosher salt
½ tsp
Crushed red pepper flakes
¼ tsp
Cooked farro
1½ cup(s)
Water
½ cup(s)
Canned diced tomatoes
14½ oz, undrained
Spinach
5 oz, or frozen spinach, thawed and drained
Egg
4 large egg(s)
Instructions
1
In a large skillet, heat oil over medium-high heat. Add onion and garlic; sauté 3 minutes. Add cumin, salt, and pepper flakes; cook 1 minute or until fragrant, stirring constantly. Add farro, water, and tomatoes; bring to a boil. Gradually add spinach, stirring until spinach wilts.
2
Using the back of a spoon, make 4 depressions in farro mixture for eggs. Crack 1 egg into each depression. Cover and cook until eggs are done to your liking, about 5 minutes.
3
Serving size: 1 egg and 1¼ cups farro mixture
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