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1
Preheat the oven to 375 F.
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2
Start by cooking the farro.
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3
Bring a small pot of salted water to a boil.
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4
When boiling, add the farro and cook for 10 minutes until just al dente.
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5
Strain farro in a colander and set aside until ready to use.
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6
Heat the olive oil in a large oven-safe skillet over medium heat.
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7
When hot, add the sausage and cook until lightly browned, about 4 minutes.
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8
Add the bell pepper, onion, and garlic to the pan and saute for 3-4 minutes until the garlic is fragrant and the vegetables are just tender.
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9
Stir in the black beans, crushed tomatoes, cooked farro, chipotle peppers, cumin, paprika and oregano.
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10
Simmer for 10 minutes until the fiesta sauce thickens slightly.
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11
Taste and season with a pinch of salt if necessary.
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12
Remove the skillet from the heat and use a spatula or spoon to make 5 wells (about 2 inches wide) in the sauce.
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13
Carefully crack an egg into each of the wells.
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14
Transfer the skillet to the oven and bake for 10-11 minutes until the whites are just set.
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15
The eggs will continue to cook once you remove them from the oven, so be careful not to overcook them, peeps!
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16
Remove skillet from oven when done.
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17
Top eggs with crumbled cotija and fresh cilantro and serve with warm corn tortillas if youre so inclined.
