Lunch: Fried Farro with Pickled Carrots and Runny Eggs

Recipe by Joshua McFadden Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

This recipe includes fertility superfoods such as:

Kale

Health and fertility benefits of Fried Farro with Pickled Carrots and Runny Eggs

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

2 medium carrots, peeled, chopped
1 red chile, seeded, coarsely chopped
1/2 cup white wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt plus more
5 tablespoons olive oil, divided
1 1/2 cups semi-pearled farro
2 garlic cloves, chopped, divided
6 ounces maitake mushrooms, torn into 1" pieces
1/2 bunch Tuscan kale, center ribs and stems removed, torn into 1" pieces
1 tablespoon colatura (anchovy sauce) or fish sauce (nam pla or nuoc nam)
Freshly ground black pepper
1/2 cup fresh flat-leaf parsley leaves
2 large eggs or 1 duck egg
2 scallions, thinly sliced
Crushed red pepper flakes

Instructions

Place carrots and chile in a small heatproof bowl. Bring vinegar, sugar, 1 teaspoon salt, and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over carrots and chiles; let sit at least 30 minutes. Drain, reserving 1/4 cup pickling liquid.
Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add farro and half of garlic and cook, stirring constantly, until farro is dark brown, 8-10 minutes. Add 6 cups water and bring to a boil. Boil farro until tender but still firm to the bite, 25-30 minutes. Drain; let cool.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and cook, tossing often, until soft and just starting to brown, 5-7 minutes. Using a slotted spoon, transfer to a plate. Add 2 tablespoons oil, then kale and remaining garlic to skillet. Cook, tossing often, until kale is wilted, about 4 minutes. Add colatura, farro, mushrooms, and pickled carrots. Cook, tossing often, until warmed through, 5-7 minutes; season with salt and pepper and reserved pickling liquid. Mix in parsley; divide among bowls.
Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-high heat. Crack eggs into skillet and fry until egg whites are set but yolks are still soft and runny, about 3 minutes (slightly longer for duck egg). Top farro with eggs and scallions; season with red pepper flakes. Just before serving, break up eggs and mix into farro.
DO AHEAD: Carrots can be pickled 2 weeks ahead; cover and chill.

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