A wonderful spiced egg skillet featuring farro, tomatoes, and Ras El Hanout.
1/2 cup uncooked Bob's Red Mill 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 15oz 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
Tips + Tricks: Use precooked farro to make this meal much quicker.
Stock your Pantry: Farro, Stewed Tomatoes, Spinach
Find it online: https://naturallyella.com/ras-el-hanout-farro-skillet/