Ras El Hanout Farro Skillet
User Reviews
2.4
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2 servings
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Calories
400 kcal
Ras El Hanout Farro Skillet
Description
This recipe features farro toasted briefly to enhance nuttiness, then simmered until tender and drained. Aromatic sautéed red onion and garlic form the base before tomato paste and ras el hanout spice blend are cooked in, providing a complex, warm flavor. Stewed tomatoes break down to contribute a rich, saucy consistency. Cooked farro and shredded spinach are stirred in until the greens wilt.
Four wells are made in the skillet for eggs to be cracked into and gently cooked, allowing the yolks to remain tender. The dish is typically garnished with salt, fresh cilantro, lemon wedges to brighten flavors, and a dollop of yogurt for creaminess and balance. It serves well as a wholesome breakfast, brunch, or light dinner.
Using pre-cooked farro can reduce preparation time. The dish relies on layering of textures: al dente farro, tender vegetables, and soft eggs, while the spice blend highlights the North African influence. The recipe aligns with using pantry staples and fresh greens for a satisfying skillet meal.
Ingredients
- 1/2 cup emmer wheat also called farro
- 2 teaspoons olive oil
- 1/2 cup red onion minced
- 1 clove garlic minced
- 1 tablespoons tomato paste
- 2 teaspoons ras el hanout
- 1 15 oz stewed tomatoes canned
- 1 1/2 cups spinach shredded
- 3 to 4 egg large
- salt for serving
- cilantro for serving
- lemon wedges for serving
- yogurt for serving
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
- Precooked farro can speed up the recipe significantly.
- Stock pantry essentials like stewed tomatoes and spinach to prepare this dish easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
2.4
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