Pear & Snow Pea Grain Bowl with Feta Cheese & a Sunny Side-Up Egg

Pear & Snow Pea Grain Bowl

with Feta Cheese & a Sunny Side-Up Egg

30 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    Bright, seasonal flavors abound in this vibrant vegetarian bowl thanks to sautéed snap peas and a duo of marinated sweet pear and fresh tomatoes. We’re stirring it all into our hearty, ras el hanout-infused farro, then topping it with a rich fried egg, crumbly feta cheese, and fresh mint.
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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    fresh
    ingredients
    Pear & Snow Pea Grain Bowl with Feta Cheese & a Sunny Side-Up Egg
    Title
    • 3 oz Diced Pancetta
    • ½ cup Semi-Pearled Farro
    • 2 Pasture-Raised Eggs
    • 4 oz Grape Tomatoes
    • 4 oz Snow Peas
    • 1 Pear
    • 1 Shallot
    • 1 Tbsp Red Wine Vinegar
    • 1 bunch Mint
    • 1 oz Dried Medjool Dates
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Ras El Hanout
    • 1½ oz Feta Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Pit and roughly chop the dates. Pick the mint leaves off the stems.In a medium bowl, combine the halved tomatoes, diced pear, chopped shallot, 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.

    Cook the pancetta
    3 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the snow peas
    4 Cook the snow peas

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow 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.

    Fry the eggs & serve your dish
    5 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 pear (including any liquid), cooked pancetta, 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!

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    Pear & Snow Pea Grain Bowl

    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. Halve the tomatoes. Core and medium dice the pear. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Pit and roughly chop the dates. Pick the mint leaves off the stems.In a medium bowl, combine the halved tomatoes, diced pear, chopped shallot, 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 pancetta
    3 Cook the pancetta

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    4 Cook the snow peas

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow 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.

    Cook the snow peas
    Fry the eggs & serve your dish
    5 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 pear (including any liquid), cooked pancetta, 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!

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