Teff polenta bowls with soft eggs & greens

INGREDIENTS

4 cups water

3/4 cup uncooked teff

2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 pound carrots (about 5 medium carrots), sliced at an angle into 1/2-in. pieces

3 medium garlic cloves, smashed

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

3/4 teaspoon black pepper, divided

2 (5-oz.) pkg. fresh spinach

4 large eggs

1/4 cup chopped roasted unsalted peanuts

PREPARATION

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.

Recipe was created by Julia Levy with the original source located he re.