Caitlin Bensel
Active Time
30 Mins
Total Time
40 Mins
Serves 4 (serving size: 3/4 cup teff, 1 egg, 1 cup carrot mixture, 1 tbsp. peanuts)

Classified as an “ancient grain,” teff is a poppy seed-sized whole grain that’s a great alternative to gluten-heavy wheat.

These hearty bowls are a nutritional knockout—spinach is a heavy hitter with Vitamin A and iron; carrots deliver immune-boosting Vitamin C. If you can’t find teff at your grocery store and don’t want to buy it online here, substitute quinoa instead. We love the gorgeous runny yolks of these soft-cooked eggs; cook them a few minutes longer if you like.

How to Make It

Step 1

Stir together water and teff in a medium saucepan; bring to a boil over medium-high. Reduce heat to low; simmer, stirring occasionally, until water is almost cooked out, 30 to 40 minutes. Stir in 1 tablespoon of the oil and 1/2 teaspoon of the salt. Remove from heat; cover to keep warm, and set aside.

Step 2

While teff cooks, preheat oven to 350°F. Toss together carrots, garlic, cumin, coriander, paprika, 1/2 teaspoon of the pepper, 1/4 teaspoon of the salt, and remaining 1 tablespoon oil in a bowl. Spread mixture evenly on a large rimmed baking sheet. Bake until tender and caramelized, 20 to 30 minutes, stirring once after 15 minutes. Remove from oven, and add spinach to baking sheet. (It will be a hefty mound.) Return to oven, and bake at 350°F until wilted, about 4 minutes. Remove from oven, and stir until spinach is completely wilted. Cover to keep warm, and set aside.

Step 3

While carrot mixture bakes, fill a small saucepan fitted with a steamer basket with water to 1-inch depth. Bring to a boil over high. Place eggs in steamer basket; cover, reduce heat to medium, and simmer 5 minutes. Drain eggs; run under cold water until just warm to the touch. Peel eggs; halve lengthwise, and set aside.

Step 4

To serve, divide teff evenly among 4 bowls. Top with carrot mixture and egg halves. Sprinkle evenly with peanuts and remaining 1/4 teaspoon each of salt and pepper.

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