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One-Pot Wonders

Skillet Barley With Kale and Eggs

Skillet Barley With Kale and Eggs

Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet. [Photograph: Yasmin Fahr]

I used an extra half cup of liquid in this recipe to allow for the kale being added in, so don't think it's odd if you're reading the package directions on the barley and it only says 3 cups for 1 cup of barley.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Skillet Barley With Kale and Eggs

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About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: One-Pot Wonders: Barley With Kale and Eggs
Rated:

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large shallot, thinly sliced (about 1/2 cup)
  • 1 jalapeno, minced (about 2 tablesoons)
  • Kosher salt and freshly ground black pepper
  • 1 cup pearled barley
  • 3 1/2 cups homemade or store-bought low-sodium vegetable broth
  • 1 bunch curly kale, removed from the stems and cut into ribbons (about 4 cups)
  • 2 teaspoons zest and 1 tablespoon fresh juice from 1 lemon
  • 4 to 6 eggs
  • Grated Parmesan cheese, for finishing
  • 1/2 cup fresh parsley leaves, roughly chopped

Procedures

  1. 1

    Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot, jalapeno, and a pinch of salt and cook, stirring, until softened, about 2 minutes. Add the barley to the pan and toast until fragrant, about 1 minute.

  2. 2

    Add the broth and adjust the heat to maintain an active boil until most of the liquid is absorbed and the barley has softened, about 15 minutes. Season with salt and pepper. Meanwhile, adjust a broiler rack to 6 inches from the heat source and preheat broiler to high.

  3. 3

    In batches, stir in the kale until wilted, then add the lemon juice. Drizzle the edges with olive oil and crack the eggs into the barley, spacing them out. Place the pan under the broiler until the egg whites have set and the yolks are still runny, 5 to 6 minutes. Remove from the broiler, season eggs with salt and pepper, and sprinkle with cheese, lemon zest, and parsley.

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