I am in love with eggs baked in tomato bases. Give me a solid Shakshuka with some crusty bread any day of the week. This farro skillet is inspired by the traditional Shakshuka but the farro plays a large role in the substance of the dish. Also, I use a Ras El Hanout spice blend (also from a similar origin as Shakshuka).
I love how the warming spices from the blend work with the tomatoes and nutty flavor of the farro. It's a solid breakfast but it's also one of my favorite dinner recipes. Best of all, this recipe is perfect if you have leftover farro from the day before. It makes this meal fairly quick and a perfect weekend breakfast or weeknight dinner.
This recipe is wonderful to adapt. Use different greens, flavors, or even make it vegan. This dish, in some variation, is on our table nearly every week.
Greens: swap the spinach for you favorite greens: kale, chard, or collards would all work well. The heartier greens will need a bit more time to wilt- plan to stir them in about halfway heating the tomato mixture.
Spices: Don't want all the flavors from the Ras El Hanout? Go a more traditional route with cumin and paprika.
Vegan: Skip the eggs and serve the dish with your favorite non-dairy yogurt. I've also been known to stir in a cup or so of cooked chickpeas towards the end to bulk up the meal.
Such a great recipe!
Dear Erin,
You use to have a link for Ras El Hanout spice blend and I can not find it any more. Where could I find the measurements to do it again.
I love your recipes.
Thank you,
Marta
Hi Marta, it's here! https://www.epicurious.com/recipes/food/views/ras-el-hanout-101070