Cook The Book: Barley-Chorizo Skillet Pie

More from this source
Serious Eats


Add a comment


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)

You might also like

Skillet Blueberry Cobbler With Cheddar Biscuits
How Sweet It Is
Skillet Peach Cobbler
Bon Appetit
Red Plum And Browned Butter Skillet Cobbler
Joy The Baker
Apple Tarte Tatin, Anew
smitten kitchen
Cheeseburger Skillet Pie With Tomato Salad
Real Simple
Feta And Ricotta Cheese Skillet Pie
Dana Treat
Huckleberry Skillet Cobbler
Skillet Strawberry Cobblers
How Sweet It Is
Tarte Tatin
Chicken Parmesan Skillet Pot Pie
Picky Palate