Cook The Book: Barley-Chorizo Skillet Pie Recipe

Name: Cook The Book: Barley-Chorizo Skillet Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 1/4 cup chopped fresh cilantro; 1/2 to 3/4 teaspoon salt (use lower amount if chorizo is quite salty); 2 tablespoons olive oil; 1 large onion, finely diced; 1 medium green bell pepper, seeded and finely diced; 3 to 4 ounces Spanish cured chorizo, diced (about 1 cup); 2 teaspoons minced garlic; 1 1/2 to 2 cups cooked hulled or hull-less barley; 1/2 cup grated manchego or Monterey Jack cheese (about 2 ounces)

Servings: persons

8 large eggs
1/4 cup chopped fresh cilantro
1/2 to 3/4 teaspoon salt (use lower amount if chorizo is quite salty)
2 tablespoons olive oil
1 large onion, finely diced
1 medium green bell pepper, seeded and finely diced
3 to 4 ounces Spanish cured chorizo, diced (about 1 cup)
2 teaspoons minced garlic
1 1/2 to 2 cups cooked hulled or hull-less barley
1/2 cup grated manchego or Monterey Jack cheese (about 2 ounces)

1
In a bowl, whisk together the eggs, cilantro, and salt. Set aside.
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
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
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.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large eggs, 1/4 cup chopped fresh cilantro, 1/2 to 3/4 teaspoon salt (use lower amount if chorizo is quite salty), 2 tablespoons olive oil, and more.

Yes, Cook The Book: Barley-Chorizo Skillet Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Barley-Chorizo Skillet Pie

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