Savory Breakfast Bowl
Barley takes longer than oatmeal to cook, so make a big batch on Sunday for quick reheating during the week. The hearty nature of this barley dish, which channels the flavors of a Turkish breakfast, makes it an equally filling option for any meal of the day.
- Total Time:
- Servings: 4
Photography: Marcus Nilsson
Source: Martha Stewart Living, November 2015
- 8 ounces cherry tomatoes (1 1/4 cups)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 4 packed cups finely shredded stemmed kale (from 1 bunch)
- 2 tablespoons minced garlic (from 2 cloves)
- 3 cups Cooked Hulled Barley, such as Hayden Flour Mills Purple-and-Bronze
- 4 large eggs
- 2 ripe but firm small avocados, halved, pitted, and scooped from skins
- 1/2 cup diced English cucumber
- Plain Greek yogurt, for serving
Heat broiler, with rack 5 inches from heat source. Drizzle tomatoes with oil in a large ovenproof skillet; toss with salt and pepper. Broil until charred and softened, 4 to 5 minutes. Transfer to a plate.
Place skillet over medium-high. Add 1 tablespoon oil, kale, and 3 tablespoons water. Cover and cook, stirring once, until wilted, 2 to 3 minutes. Season with salt and pepper; transfer to plate. Add 2 tablespoons oil and garlic to pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in barley; heat through. Season with salt and pepper.
Meanwhile, bring a small pot of water to a boil. Carefully add eggs, return to a boil, and cook 30 seconds. Turn off heat, cover, and let stand 6 minutes. Drain; run eggs under cold water until cool. Peel.
Divide barley, kale, eggs, tomatoes, avocados, and cucumber evenly among bowls. Dollop with yogurt, drizzle with oil, and season with salt and pepper; serve.