Spinach Tomato Farro Breakfast Bowl (Printable Version)
A nourishing grain bowl with farro, fresh spinach, cherry tomatoes, and a golden egg for a hearty morning meal.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 2 cups fresh baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 small shallot, finely chopped
07 - 1 clove garlic, minced
→ Dairy & Eggs
08 - 2 large eggs
→ Oils & Seasonings
09 - 2 tablespoons extra virgin olive oil
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon red pepper flakes (optional)
12 - 1/2 teaspoon dried oregano
→ Garnish
13 - 2 tablespoons crumbled feta cheese (optional)
14 - Fresh basil leaves (optional)
# How to Make It:
01 - Rinse farro thoroughly under cold running water. Combine farro, water, and salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until grains are tender yet slightly chewy. Drain any remaining liquid and set aside.
02 - While the farro simmers, warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing for about 2 minutes until softened and fragrant.
03 - Stir in the halved cherry tomatoes, dried oregano, black pepper, and red pepper flakes if using. Cook for 3 to 4 minutes, allowing the tomatoes to soften and begin blistering slightly.
04 - Add the chopped spinach to the skillet and toss gently for approximately 2 minutes until fully wilted. Remove the pan from heat and set aside.
05 - Heat the remaining 1 tablespoon of olive oil in a separate nonstick skillet over medium heat. Crack the eggs directly into the pan and cook to your preferred doneness. Sunny-side up or over-easy works best for this bowl.
06 - Divide the cooked farro evenly between two serving bowls. Layer the spinach and tomato mixture over the farro, then crown each bowl with a freshly cooked egg.
07 - Finish with a generous sprinkle of crumbled feta cheese and torn fresh basil leaves if desired. Serve immediately while warm.
# Expert Advice:
01 -
- Farro keeps you full until lunch without that heavy, sluggish feeling that heavier breakfasts leave behind.
- The whole thing comes together in one rotation of pans, and cleanup is surprisingly painless.
- It reheats beautifully, so you can make a double batch and eat well for days.
02 -
- Farro is a wheat grain and contains gluten, so swap it for quinoa or brown rice if you need a gluten free option.
- Do not skip rinsing the farro or you may end up with a gummy, cloudy mess instead of distinct chewy grains.
03 -
- Let the tomatoes sit undisturbed for the first minute in the pan so they actually blister instead of just getting soft.
- Crack each egg into a small bowl first so you can slide it gently into the pan and avoid broken yolks or shell fragments.