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.

This was really good. Better than I was expecting based on the recipe if I'm honest. And, even with making the cheese from scratch, it came together pretty quickly and easily. And I think you could easily substitute the vegetables depending on what you have on hand or what's in season. The carrots and spinach were great, but I think zucchini, snow peas, corn, or maybe even shaved asparagus would all work well. Sautéed kale would be nice too. Or even beets if you don't mind the extra overhead of cooking them first.

Farro Grain Bowls

Slightly adapted from Cook's Country April/May 2018

Ingredients

• 6 c. water
• 2 tsp. coarse sea salt, divided
• 2 c. farro
• 6 Tbsp. olive oil, divided
• 1 tsp. lemon zest
• 3 Tbsp. lemon juice
• 1 small clove garlic, minced
• 1/4 tsp. pepper
• 4-5 carrots, shaved into ribbons
• 4 c. baby spinach
• 450g cremini mushrooms, sliced
• 1/2 batch fresh goat cheese

Directions

1. Bring water to a boil.
2. Add 1/2 Tbsp. salt and farro, return to boil, reduce heat to medium-low, and simmer for 15-20 minutes.
3. Meanwhile, combine 1/4 c. oil, lemon zest, lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper.
4. When farro is done, drain and mix with vinaigrette.
5. Add carrot ribbons and spinach and toss to combine. Set aside.
6. Heat 2 Tbsp. oil over medium-high heat.
7. Add mushrooms and 1/8 tsp. salt. (Add a little more pepper too if desired.)
8. Cook, covered, until mushrooms release their liquid.
9. Uncover and continue to cook until liquid has evaporated.
10. Stir 1/8 tsp. salt into the cheese.
11. Add cheese and mushrooms to farro mixture and enjoy!
12. For prettier presentation, divide farro mixture into individual serving bowls and top each with mushrooms and cheese.