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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.