Savory Breakfast Grain Bowl

Ingredients

• 1 cup pearl farro or quinoa
• 2 cups vegetable broth
• ½ teaspoon kosher salt
• 1 whole medium zucchini
• 1 whole large red bell pepper
• 1 whole medium red onion
• 3 tablespoons extra-virgin olive oil
• 4 sprigs fresh thyme sprigs
• ¼ teaspoon black pepper
• 2 whole large eggs
• 1 tablespoon unsalted butter
• 2 tablespoons fresh parsley, finely chopped
• ¼ cup crumbled goat cheese
• ¼ teaspoon red pepper flakes

Instructions

1. 1

   Preheat your oven to 425°F. Position the racks so you have room for a sheet pan in the middle.

2. 2

   Trim the zucchini and slice it into 1/2-inch-thick half-moons. Remove the stem and seeds from the red bell pepper and cut it into 1-inch pieces. Slice the red onion into 1/4-inch-thick wedges, keeping the root end intact so they hold together while roasting.

3. 3

   On a large sheet pan, toss the zucchini, bell pepper, and red onion with 2 tablespoons of olive oil, 4 fresh thyme sprigs, 0.25 teaspoon of kosher salt, and a pinch of black pepper. Spread in a single layer and roast for 18-20 minutes, stirring halfway through, until the vegetables are tender and the edges are lightly caramelized.

4. 4

   While the vegetables roast, bring 2 cups of vegetable broth to a boil in a medium saucepan over medium-high heat. Add 1 cup of pearl farro (or quinoa), stir, and reduce the heat to medium-low. Simmer uncovered for 20-25 minutes for farro, stirring occasionally, until most of the liquid is absorbed and the grains are tender but still slightly chewy. If using quinoa, simmer for 12-14 minutes until the liquid is absorbed. Season with 0.25 teaspoon of kosher salt and a pinch of black pepper. The grains should be warm and creamy, not dry.

5. 5

   While the grains finish cooking, set a 10-inch nonstick skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt until it foams, about 30 seconds. Crack both eggs directly into the pan and season each with a small pinch of salt and black pepper. Cook undisturbed for 3-4 minutes until the whites are set but the yolks still jiggle when you gently shake the pan — this is your visual cue for a runny yolk.

6. 6

   Divide the warm farro between two bowls. Top each bowl with half the roasted vegetables (you can discard the thyme sprigs). Place one fried egg on top of each bowl. Drizzle with 0.5 tablespoon of olive oil and scatter 1 tablespoon of fresh parsley and 2 tablespoons of crumbled goat cheese over each. Finish with a light pinch of red pepper flakes and a crack of black pepper. Serve immediately while the grains and egg are still warm.

Tools you’ll need

• sheet pan
• large saucepan
• 10-inch nonstick skillet
• wooden spoon or rubber spatula
• chef's knife
• cutting board
• two serving bowls

More recipes like this

• 

  Creamy Butternut Squash Soup

  25 min

• 

  Roasted Scandinavian Pork Ribs

  75 min

• 

  Harajuku Crepes with Matcha & Berries

  45 min

• 

  Grilled Beef Souvlaki

  35 min