Good Lifestyle

It was a long night and you feel every last drop of the last drop when your feet hit the floor the next morning. Your head beats, your stomach in remuel, your body needs food, but your stomach is not sure it can handle anything. You do not need a pile of fatty potatoes, but real food:protein, good carbohydrates, a little bit ofhealthy fat. But not just nutrients - flavors, too: spicy, sweet, creamy, salty. This is where these (in purgatory)eggs Entering. They offer layers of intense flavors built around some of the healthiest ingredients in the pantry (tomatoes, garlic, whole grains and, of course, eggs). We like to call these eggs in the purgatory recipe ourHangover Assistant. Pairs well with two advil and a lot of water and fluids. Eat and feel better soon!

Nutrition:360 calories, 17 g of grease (5 g saturated), 680 mg of sodium

Serves 4

You will need

1/2 cup of Farro or barley (Farro, an Italian grain loaded with fibers, also goes by the name Emmer. The barley or even brown rice also makes fine substitutes.)
1/2 tablespoon of olive oil
2 oz pancetta or bacon, diced
1/2 medium onion, diced
2 clove garlic, minced
1/2 c. Tea of ​​red pepper flakes
1 bobbin (28 oz) crushed tomatoes
Black salt and pepper
8 eggs

How to do it

1. Bring a boiling water saucepan over high heat. Add Farro or barley and cook about 20 minutes until just tender. Drain.
2. While grains are cooking, heat the olive oil in the biggestcast iron Or jumped pan that you have.
3. Cook the pancetta until it is slightly browned, then add the onion, garlic and red pepper flakes and cook for about 3 minutes until the onions are softened.
4. Stir in tomatoes and farro or barley and simmer for 5 minutes until it is slightly reduced. Season with black salt and pepper.
5. Use the back of a large service spoon to make 8 small wells of the sauce.
6. Break an egg in each well.
7. Cook over low heat for about 7 minutes, until the whites have fixed, but the yellows are still cast.
8. You can use your fork to break the whites so they cook faster.
9. Serve with whole wheat toast to pick up the sauce.

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