One-pot spicy farro and egg shakshouka
1 cup(s), chopped
3 medium clove(s), minced
Crushed red pepper flakes
Canned diced tomatoes
14½ oz, undrained
5 oz, or frozen spinach, thawed and drained
4 large egg(s)
- 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.
- 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.
- Serving size: 1 egg and 1¼ cups farro mixture