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Cook The Book: Barley-Chorizo Skillet Pie

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Ingredients

8 large eggs

1/4 cup chopped fresh cilantro

1/2 to 3/4 teaspoon salt (use lower amount if chorizo is quite salty)

2 tablespoons olive oil

1 large onion, finely diced

1 medium green bell pepper, seeded and finely diced

3 to 4 ounces Spanish cured chorizo, diced (about 1 cup)

2 teaspoons minced garlic

1 1/2 to 2 cups cooked hulled or hull-less barley

1/2 cup grated manchego or monterey jack cheese (about 2 ounces)

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