Name: Farro-Vegetable Hash With Chermoula
Yield: 4 servings
Ingredients: 1 tsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. black peppercorns; 2 cups (lightly packed) cilantro leaves with tender stems; 2 cups (lightly packed) parsley leaves with tender stems; 1 cup (lightly packed) mint leaves; 2 tsp. lemon zest; 1 Tbsp. (or more) fresh lemon juice; ¼ cup extra-virgin olive oil; 1 tsp. crushed red pepper flakes; ¾ cup whole farro; 2 medium sweet potatoes (about 1 lb.), scrubbed, cut into ½" pieces; 4 Tbsp. extra-virgin olive oil, divided; 3 bacon slices, coarsely chopped; 1 medium sweet onion, coarsely chopped; 1 Tbsp. thyme leaves; 2 garlic cloves, thinly sliced; 1 cup brussels sprouts, leaves removed, cores thinly sliced; 1 Tbsp. toasted benne or sesame seeds, plus more for sprinkling; 4 over-easy or fried eggs; A spice mill or mortar and pestle

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Photo by Emma Fishman

Think of this as breakfast fried rice but with nutty-chewy farro instead for maximum texture. If you aren’t up for making the chermoula, we won’t judge if you use store-bought green hot sauce instead. This recipe is from chef Ashleigh Shanti at Benne on Eagle in Asheville, NC.

Recipe notes