Peach & Snap Pea Grain Bowl Fill 1 Created with Sketch.

with Goat Cheese & a Sunny Side-Up Egg

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories Group 22 Created with Sketch.
    Nutrition Label
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Bright, seasonal flavors abound in this vibrant vegetarian bowl thanks to sautéed snap peas and a duo of marinated sweet peach and fresh tomatoes. We’re stirring it all into our hearty, ras el hanout-infused farro, then topping it with a rich fried egg, creamy goat cheese, and fresh mint.

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Cook the farro:
1 Cook the farro:

Fill a medium pot 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.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, 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. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a medium bowl, combine the halved tomatoes, diced peach, chopped shallot, vinegar, and 1/2 teaspoon 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.

Cook the peas:
3 Cook the peas:

While the peach and tomatoes marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon 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. 

Fry the eggs & serve your dish:
4 Fry the eggs & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 3 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 peach and tomatoes (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 (tearing just before adding), and cheese (crumbling before adding). Enjoy!

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Cook the farro:
1 Cook the farro:

Fill a medium pot 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:

While the farro cooks, 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. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a medium bowl, combine the halved tomatoes, diced peach, chopped shallot, vinegar, and 1/2 teaspoon 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:

While the peach and tomatoes marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon 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. 

4 Fry the eggs & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 3 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 peach and tomatoes (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 (tearing just before adding), and cheese (crumbling before adding). Enjoy!

Fry the eggs & serve your dish: