Ras El Hanout Farro Skillet

Name: Ras El Hanout Farro Skillet
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 1/2 cup emmer (farro); 2 teaspoons olive oil; 1/2 cup minced red onion; 1 clove garlic minced; 1 tablespoons tomato paste; 2 teaspoons ras el hanout; 1 15 oz canned stewed tomatoes; 1 1/2 cups shredded spinach; 3 to 4 large eggs; Salt for serving; Cilantro for serving; lemon wedges for serving; yogurt

User Reviews

2.4

54 reviews

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
2 servings
Calories
400 kcal

Ras El Hanout Farro Skillet

Iris Warren

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A wonderful spiced egg skillet featuring farro, tomatoes, and Ras El Hanout.

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Ingredients

Servings

1/2 cup emmer (farro)
2 teaspoons olive oil
1/2 cup minced red onion
1 clove garlic minced
1 tablespoons tomato paste
2 teaspoons ras el hanout
1 15 oz canned stewed tomatoes
1 1/2 cups shredded spinach
3 to 4 large eggs
Salt for serving
Cilantro for serving
lemon wedges for serving
yogurt for serving

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Instructions

Place farro in a dry pan over medium-low heat. Toast the farro until fragrant, 3 minutes or so. Combine the toasted farro with 2 cups of water and a pinch of salt. Cover and cook until farro is tender; 35 to 35 minutes (depending on if you’re using pearled or unhulled- check your package, the time with change). Drain any excess liquid and set aside.
Heat a 10” skillet over medium-low heat. Add the olive oil followed by the red onion. Cook until the onion is tender and fragrant; 6 to 8 minutes. Stir in the garlic and cook for one minute more. Stir in the tomato paste and spice blend. Warm to combine then add in the stewed tomatoes. Cook for roughly 8 to 10 minutes, letting the flavors come together and allow the tomatoes to break down. I like to help the tomatoes along and crush the tomatoes with the back of my spoon.
Stir in the cooked farro followed by the spinach. Stir and cover as needed to wilt the spinach. Once the spinach is mostly wilted, create four small wells in the farro mixture. Taste and adjust the salt level before adding eggs
Crack an egg into each well. Cover, reduce heat to low, and cook until the egg whites are set and the yolk is to your liking; 10 to 12 minutes for over-easy. If the whites aren’t setting and your pan is broiler-safe, stick the pan under the broil for 30 seconds or so (this will also set the egg-yolks faster/harder to get runny eggs.
Once the eggs are set, serve with a drizzle of yogurt, cilantro, and lemon wedges as desired.

Notes

Tips + Tricks: Use precooked farro to make this meal much quicker.
Stock your Pantry: Farro, Stewed Tomatoes, Spinach

Nutrition Information

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Calories 400kcal (20%) Carbohydrates 46.3g (15%) Protein 22.4g (45%) Fat 16.1g (25%) Saturated Fat 4.1g (21%) Cholesterol 372mg (124%) Sodium 474mg (20%) Fiber 11.3g (45%) Sugar 11.6g (23%)