Ingredients
Scale
- 1⁄2 cup farro or barley (Farro, an Italian grain loaded with fiber, also goes by the name emmer. Barley or even brown rice also make fine substitutes.)
- 1⁄2 Tbsp olive oil
- 2 oz pancetta or bacon, diced
- 1⁄2 medium onion, diced
- 2 cloves garlic, minced
- 1⁄2 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- Salt and black pepper to taste
- 8 eggs
Instructions
- Bring a pot of water to a boil over high heat. Add the farro or barley and cook for about 20 minutes, until just tender. Drain.
- While the grains cook, heat the olive oil in the largest cast-iron skillet or sauté pan you have.
- Cook the pancetta until lightly browned, then add the onion, garlic, and red pepper flakes and cook for about 3 minutes, until the onions are softened.
- Stir in the tomatoes and the farro or barley and simmer for 5 minutes, until slightly reduced. Season with salt and black pepper.
- Use the back of a large serving spoon to make 8 small wells in the sauce.
- Crack an egg into each well.
- Cook over low heat for about 7 minutes, until the whites set but the yolks are still runny.
- You can use your fork to break up the whites so they cook more quickly.
- Serve with whole-wheat toast for scooping up the sauce.
- Prep Time: :10
- Cook Time: :27
- Category: Breakfast
- Method: Stovetop