Recipe courtesy of Liberty Market

Vegetable Primavera with Eggs

  • Level: Easy
  • Total: 12 hr 20 min (includes soaking time)
  • Active: 20 min
  • Yield: 4 servings
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10 tablespoons unsalted butter

1 cup seasonal vegetables, such as carrots and zucchini, diced

1 cup seasonal vegetables, such as carrots and zucchini, diced 

4 cups wheat berry grains, soaked in water for 12 hours, drained 

2 tablespoons fresh thyme, chopped 

1 cup vegetable or tomato broth 

Pinch crushed red pepper flakes 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 tablespoons fresh parsley, chopped 

2 tablespoons fresh rosemary, chopped 

2 teaspoons honey 

4 farm-fresh duck eggs 

Grated Parmesan, for garnish 


  1. Melt 8 tablespoons of butter in a large skillet over medium-high heat, add the carrot and zucchini and cook, stirring occasionally, until tender. Stir in the wheat berries, thyme and broth and cook until the broth is reduced by half, 3 to 4 minutes. Add the red pepper flakes and season with some salt and pepper. Add half of the parsley and rosemary, and the honey, and toss to combine.
  2. Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet or on a griddle, and fry the eggs sunny-side up until the whites are set.
  3. To serve, portion the wheat berry primavera into 4 bowls. Top each portion with a fried egg and garnish with the remaining parsley and rosemary and some freshly grated Parmesan.

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