Pear & Snow Pea Grain Bowl with Feta Cheese & a Sunny Side-Up Egg

Step 1

1 Cook the farro Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and ras el hanout. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 2

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Pit and roughly chop the dates. Pick the mint leaves off the stems.In a medium bowl, combine the halved tomatoes, diced pear, chopped shallot, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 3

3 Cook the snow peas Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Step 4

4 Fry the eggs & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked farro, add the marinated tomatoes and pear (including any liquid), cooked peas, chopped dates, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, mint leaves (tearing just before adding), and cheese (crumbling before adding). Enjoy!

Step 5

1 Cook the farro Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and ras el hanout. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 6

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Pit and roughly chop the dates. Pick the mint leaves off the stems.In a medium bowl, combine the halved tomatoes, diced pear, chopped shallot, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 7

3 Cook the snow peas Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Step 8

4 Fry the eggs & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked farro, add the marinated tomatoes and pear (including any liquid), cooked peas, chopped dates, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, mint leaves (tearing just before adding), and cheese (crumbling before adding). Enjoy!