• Eddie

Nightshade Bowl

I don’t always want to make a big Hollywood production out of dinner. Most of the time, I keep things really simple, and do just one extra thing ( in this case, roasting the peppers) to make it better than what the next guy is doing. Had this last night, took about 40 minutes.


Olive oil

2 bags mini peppers, stems cut off

Adobo/Salt and Pepper

1 C farro

2 ¾ C water

2 cloves garlic, minced

1 pint grape tomatoes, halved

4 eggs, beaten (Vegans can sub soft tofu, or use one of those vegan egg things)


  1. Preheat oven to 400F.

  2. Place the peppers on a parchment lined sheet. Rub a little olive oil on them, give them a shake of adobo, and use your clean hand to mix, and lay them flat on the sheet. Roast for 30 minutes (or until nicely charred)

  3. Meanwhile, heat up a small saucepan coated with olive oil over medium heat. Add the farro and stir to combine. Toast for 2-3 minutes then add the water and 2 pinches of salt.

  4. Coat a saute pan with a glug of olive oil. Heat to med-high. Add the garlic and saute for 2 mins until fragrant. Add the tomatoes and a punch of salt. Cook those for 5 minutes then add the eggs. 

  5. Scramble the eggs with the tomatoes until cooked.

  6. Make your bowl: use the farro as a base, add the roasted peppers on one side and the tomato and egg on the other.

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© 2018 Eddie McNamara