Fiesta Baked Eggs with Farro and Black Beans

Preheat the oven to 375 F.

Start by cooking the farro. Bring a small pot of salted water to a boil. When boiling, add the farro and cook for 10 minutes until just al dente. Strain farro in a colander and set aside until ready to use.

Heat the olive oil in a large oven-safe skillet over medium heat. When hot, add the sausage and cook until lightly browned, about 4 minutes. Add the bell pepper, onion, and garlic to the pan and sauté for 3-4 minutes until the garlic is fragrant and the vegetables are just tender. Stir in the black beans, crushed tomatoes, cooked farro, chipotle peppers, cumin, paprika and oregano. Simmer for 10 minutes until the “fiesta sauce” thickens slightly. Taste and season with a pinch of salt if necessary.

Remove the skillet from the heat and use a spatula or spoon to make 5 wells (about 2 inches wide) in the sauce. Carefully crack an egg into each of the wells. Transfer the skillet to the oven and bake for 10-11 minutes until the whites are just set. The eggs will continue to cook once you remove them from the oven, so be careful not to overcook them, peeps! Remove skillet from oven when done.

Top eggs with crumbled cotija and fresh cilantro and serve with warm corn tortillas if you’re so inclined.