Shakshuka with Feta & Farro

Name: Shakshuka with Feta & Farro
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 1 red bell pepper, roasted, seeded, peeled, and cut into ½-inch (12-mm) pieces, or about ½ cup (80 g) drained and diced bottled roasted red peppers; 1 red bell pepper, roasted, seeded, peeled, and cut into ½-inch (12-mm) pieces, or about ½ cup (80 g) drained and diced bottled roasted red peppers; 1 clove garlic, chopped; ½ yellow onion, chopped; Salt and freshly ground black pepper; ⅛ tsp red pepper flakes; ¾ tsp smoked paprika; 2 tsp ground cumin; 6 large eggs; ¼ lb (125 g) feta cheese, crumbled; 1 can (28 oz/875 g) diced tomatoes with juices; Salt and freshly ground black pepper; 3 cups (510 g) cooked farro; 2 tbsp chopped fresh flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

This North African dish features eggs poached in a spiced tomato sauce. In this variation, the sauce and eggs are spooned over bowls of farro, an ancient grain native to the Mediterranean region. While shakshuka doesn’t traditionally include feta, the cheese provides a creamy counterpoint to the spices in the sauce.

Ingredients

2 tbsp olive oil
½ yellow onion, chopped
1 clove garli

North Africa
Breakfast
Vegetarian

Method

Preheat the oven to 350°F (180°C).

In a large ovenproof frying pan, warm the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about