Photo of One-pot spicy farro and egg shakshouka by WW

One-pot spicy farro and egg shakshouka

Total Time
30 min
15 min
15 min
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.


Olive oil

1 Tbsp

Uncooked onion(s)

1 cup(s), chopped


3 medium clove(s), minced

Ground cumin

1 tsp

Kosher salt

½ tsp

Crushed red pepper flakes

¼ tsp

Cooked farro

1½ cup(s)


½ cup(s)

Canned diced tomatoes

14½ oz, undrained

Fresh spinach

5 oz, or frozen spinach, thawed and drained


4 large egg(s)


  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