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Skillet Barley with Kale and Eggs
Ingredients
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large shallot, thinly sliced (about ½ cup)
  • 1 jalapeño, minced (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper
  • 1 cup pearled barley
  • 3 ½ cups homemade or store-bought low-sodium vegetable broth
  • 1 bunch curly kale, removed from the stems and cut into ribbons (about 4 cups)
  • 2 teaspoons zest and  1 tablespoon fresh juice from 1 lemon
  • 4 to 6 large eggs
  • Grated Parmesan cheese, for finishing
  • ½ cup fresh parsley leaves, roughly chopped
Steps
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