Buckwheat Breakfast Skillet with Herbed Ricotta, Roasted Tomatoes, and Crispy Chili Egg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 15 minutes, until wrinkled and juicy.

2. 2

   Meanwhile, add the buckwheat groats to a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 10 to 12 minutes until tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   In a small bowl, mix the ricotta with the chives, parsley, lemon zest, 2 teaspoons lemon juice, a pinch of salt, and black pepper. Set aside.

4. 4

   Heat a medium skillet over medium heat. Add the pumpkin seeds and toast for 2 minutes, stirring often. Add 1 teaspoon olive oil and the red pepper flakes, cook 30 seconds more, then transfer to a plate to keep them crisp.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil and the garlic. Cook for 30 seconds over medium heat, just until fragrant. Add the spinach and sauté for 1 to 2 minutes until wilted. Stir in the cooked buckwheat, mix well, and season with salt and black pepper.

6. 6

   Make two wells in the skillet mixture. Add the butter in small pieces around the pan and crack the eggs into the wells. Cover the skillet and cook over medium-low heat for 3 to 5 minutes, until the whites are set and the yolks are cooked to your liking.

7. 7

   Scatter the roasted tomatoes over the top and add spoonfuls of herbed ricotta. Finish with the crispy chili seed topping. Serve hot straight from the skillet.