Skillet Barley With Kale and Eggs Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated Mar. 07, 2019
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Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet. . 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.

Recipe Details

Skillet Barley With Kale and Eggs Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling

  • 1 large shallot, thinly sliced (about 1/2 cup)

  • 1 jalapeño, minced (about 2 tablespoons)

  • 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 large eggs

  • Grated Parmesan cheese, for finishing

  • 1/2 cup fresh parsley leaves, roughly chopped

Directions

  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. 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. 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.

This Recipe Appears In

Nutrition Facts (per serving)
255 Calories
13g Fat
27g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 255
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 14%
Cholesterol 187mg 62%
Sodium 499mg 22%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 11g
Vitamin C 73mg 367%
Calcium 171mg 13%
Iron 4mg 20%
Potassium 633mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)