Tomato and Egg Barley Bowl

In case no one’s noticed yet, I love any meal that’s just everything thrown in a bowl. I never just eat dinner, I’m always eating dinner while sitting on a roommates bedroom floor, or doing homework or writing a blog post. So things in a bowl that can be eaten with just a fork are key. I also love barley. I find it’s a nice alternative to rice, quinoa, or pasta, and it’s really easy to cook. If there’s not enough water and the barley’s not cooked, add more and keep cooking. If there’s still water left in the pot and the barley’s done, just drain it and keep going. This bowl makes one big serving.



  • 1/3 cup pearl barley
  • 1/2 cup cherry tomatoes
  • 1 green onion
  • 1 tbsp vinegar
  • 1 tsp chili flakes
  • 2 tbsp parmesan cheese
  • 2 eggs
  • 1 tsp olive oil
  1. Start by cooking the barley. Put the barley in a small sauce pan and cover with two inches of water. Cook on high until the water starts to boil, then reduce heat to medium. Barley is done when it’s still chewy but not hard, about 25-30 minutes.
  2. Cut the cherry tomatoes in half and finely chop the green onion. Add to your serving bowl.
  3. Start poaching the eggs while the barley is still cooking. Add water and the vinegar to a medium sauce pan. Once the water is boiling, crack two eggs into it and cook for four or five minutes for a runny yolk.
  4. Meanwhile, the barley should be done. Drain if needed and add to serving bowl. Add parmesan, chili flakes, and olive oil.
  5. Top with eggs and serve!

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