2 ½ cups water
1 cup freekeh
2 tablespoons olive oil
1 onion, diced
1 garlic clove, minced
8 ounces mushrooms, sliced
1 cup diced cherry or grape tomatoes
½ teaspoon sea salt
½ teaspoon pepper
1 teaspoon basil
1 tablespoon fresh parsley, chopped
3 tablespoons Parmesan cheese
6 large eggs
Preheat oven to 350 degrees F.
Boil water and add 1 cup of freekeh. Lower heat to medium-low and cover pot with a lid.
Let the freekeh simmer for about 20 minutes or until water is absorbed. Remove from stove and set aside.
In a large saute pan, add 1 tablespoon + 2 teaspoons olive oil over medium heat. Add onions and garlic, and sauté until lightly brown.
Add the mushrooms and sauté for 3-5 minutes until mushrooms are soft and lightly browned. Add tomatoes, salt, pepper, basil, parsley, and Parmesan cheese, and stir well.
Remove from the stove and combine with cooked Freekeh. 7. Lightly grease a baking dish with 1 teaspoon olive oil, and transfer the Freekeh mixture into the baking dish. 8. Make six indentations where you would crack the eggs. Crack an egg into each indentation then place in the oven for 20-35 minutes until the egg whites are set but the yolks are still yellow. Serve warm. NOTES Serve this with hot sauce or Sriracha sauce For a creamier casserole, add 1 cup of milk to the freekeh vegetable mixture