Peach & Snap Pea Grain Bowl with Feta Cheese & a Sunny Side-Up Egg

Peach & Snap Pea Grain Bowl

with Feta Cheese & a Sunny Side-Up Egg

25 MIN
2 Servings
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From the Test Kitchen

Bright, seasonal flavors abound in these vibrant bowls thanks to sautéed snap peas and a duo of marinated sweet peach and fresh tomatoes, which we’re stirring into hearty farro—cooked with ras el hanout for bold, exciting flavor. We’re topping it all with a rich fried egg, tangy feta cheese, and fresh mint.
13 green SmartPoints® per serving
11 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved 600 Calories Or Less
  • Nutrition
  • Calories
    600 Cals (est.)
Peach & Snap Pea Grain Bowl with Feta Cheese & a Sunny Side-Up Egg
  • 2 Pasture-Raised Eggs
  • ½ cup Semi-Pearled Farro
  • 4 oz Grape Tomatoes
  • 4 oz Sugar Snap Peas
  • 1 Peach
  • 1 bunch Mint
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ oz Feta Cheese
  • 1 Tbsp Ras El Hanout
  • 1 Red Onion

Tips from Home Chefs

About Blue Apron

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Cook the farro
1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and ras el hanout. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Pit and roughly chop the dates. Pick the mint leaves off the stems. Halve the tomatoes. Pit and medium dice the peach. Halve and peel the onion; finely chop to get 2 tablespoons (you may have extra). In a medium bowl, combine the halved tomatoes, diced peach, chopped onion, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the peas
3 Cook the peas

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

4 Fry the eggs & serve your dish

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. To the pot of cooked farro, add the marinated tomatoes and peach (including any liquid), cooked peas, chopped dates, and almonds. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, mint leaves (tearing just before adding), and cheese (crumbling before adding). Enjoy!

Fry the eggs & serve your dish