Grain Bowls with Eggs

whole grain freekeh farro barley ghee olive oil shallot garlic ginger mustard cucumber lime juice egg cilantro lime healthyish feel good food plan

Chris Morocco

2 servings

Source

Ingredients

¾ cup whole grains, such as freekeh, farro, rye berries, and/or barley

Kosher salt

3 Tbsp. ghee or extra-virgin olive oil, divided

1 shallot, sliced into rings

2 garlic cloves, crushed

1 ½" piece ginger, peeled, finely grated

1 tsp. mustard seeds

½ tsp. ground turmeric

2 Persian cucumbers, thinly sliced

1 Tbsp. fresh lime juice

2 large eggs

Cilantro leaves and lime wedges (for serving)

Method

Cook grains in a small pot of boiling salted water until al dente. Drain and let cool in a medium bowl.

Meanwhile, melt 2 Tbsp. ghee in a small nonstick skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until shallot is beginning to brown and crisp around edges, 5–6 minutes. Remove from heat and stir in ginger, mustard seeds, and turmeric. Let cool slightly. Season with salt. Add cucumbers and half of shallot mixture to grains and toss to combine. Add lime juice; season with salt. Transfer grain mixture to a medium bowl. Wipe out skillet.

Heat remaining 1 Tbsp. ghee in skillet over medium-high. Add eggs and cook, undisturbed, until very deeply browned underneath, 2–3 minutes; season with salt. Carefully turn (if desired) and cook until all of the whites are opaque, about 5 seconds.

Divide grains between bowls. Top with eggs, remaining shallot mixture, and cilantro. Serve with lime wedges for squeezing over.