Tonight’s dinner is a one pan meal thay comes together in just 30 minutes. Hearty pearled barley with fresh greens, lemon, and fried eggs. Here’s what you’ll need:

Slice the shallot thinly. 

Any green can be used for this dish: kale, spinach, arugula, swiss chard. I happened to have 1 bunch of rainbow chard and a handful of spinach, so that’s what I used. De-stem if your greens have a thick stem,

and chop.

Heat 1 tablespoon ghee or olive oil over medium high heat in a large cast iron skillet.

Add the shallot and saute until lightly browned, 1 to 2 minutes. 

Add 1 cup pearled barley and toast lightly, 1 minute. 

Add 3 1/2 cups water and 1 tablespoon better than bouillon vegetable broth base.

Bring to a full boil. Keep it at a brisk boil, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes.

During the last 5 minutes or so, turn the oven to broil, with the rack in the upper middle position.

Off heat, stir in the greens until wilted.

Stir in the juice of 1 lemon.

Spread the barley mixture into an even layer and drizzle with 2 tablespoons olive oil. Crack 6 eggs onto the surface. 

Place under the broiler and cook until the whites are set and the yolks are still runny, 3 to 5 minutes, watching very carefully.

Sprinkle with a tablespoon of lemon zest, a tablespoon of minced parsley, and grated parmigiano reggiano or pecorino romano cheese.