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.
- 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
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.
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.
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.