I was initially planning on making waffles rancheros for breakfast this morning (which is basically huevos rancheros but with cornmeal waffles replacing the tortillas). But I ended up using up most of my fresh tomatoes to make the soup last night. So I decided to swap around the breakfast menu and make the shakshuka first and aim to have the waffles later this week.

I didn't have the requisite bell pepper for the shakshuka, but I had everything else, so I just omitted the pepper and rolled with it.

Shakshuka with Feta and Farro

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 Tbsp. olive oil
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 1 roasted red bell pepper, chopped
• 1 tsp. cumin, ground
• 1/4 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1 tsp. bebere
• 1 tsp. smoked paprika
• 1/8-1/4 tsp. red pepper flakes
• 1 large (~800mL) can diced tomatoes
• 125g feta, chopped
• 6 large eggs
• 3 c. cooked farro
• 2 Tbsp. chopped flat-leaf parsley

Directions

1. Preheat oven to 180°C (350°F).
2. Heat olive oil over medium heat.
3. Add onion and garlic and cook for 4-5 minutes.
4. Add bell pepper and cook for another 3-4 minutes.
5. Add cumin, salt, pepper, bebere, paprika, and chile flakes and cook for another minute or two.
6. Add the tomatoes and cook until heated through (3-5 minutes).
7. Stir in feta.
8. Make wells in the sauce and break an egg into each well.
9. Transfer pan to oven and bake at 180°C (350°F) for 10 minutes.
10. If whites are not fully set, turn broiler to high and broil for 1-2 minutes.
11. Divide farro among 6 bowls and top each with an egg and ~1/6 of the sauce.
12. Season to taste with salt and pepper, sprinkle with parsley, and serve.