Cook The Book: Barley-Chorizo Skillet Pie

1. 1

   In a bowl, whisk together the eggs, cilantro, and salt. Set aside.

2. 2

   Heat 1 tablespoon of the oil in a 10- or 12-inch well-seasoned cast-iron or nonstick ovenproof skillet. Add the onion, bell pepper, and chorizo and cook over medium-high heat, stirring frequently, until the pepper is tender, about 5 minutes. Add the garlic and continue cooking for 1 minute more. Stir in the barley and the remaining 1 tablespoon oil.

3. 3

   Pour the eggs evenly over the vegetable-grain mixture. Reduce the heat to medium. Use a spatula to push the cooked egg at the edges of the skillet towards the center, allowing the uncooked egg to seep to the bottom. Cook over medium-low heat uncovered until the edges are set and the bottom is nicely browned, 10 to 12 minutes.

4. 4

   Meanwhile, preheat the broiler. Sprinkle the cheese on top. Broil the pie until the cheese is browned and bubbly, about 2 minutes. Serve from the pan, or slide whole onto a large platter or cutting board. Let rest for 5 minutes before slicing into wedges. Serve hot, warm, or at room temperature.

* Per serving · 4 servings · Values may vary.