Tahini Farro Breakfast Bowl

Breakfast salads are totally a thing.

Ingredients

Makes 2 bowls

For the bowls

1/2 cup pearled farro

1 cup water

2 cups arugula

2 medium eggs

2 tbsp harissa

1/2 cup Castelvetrano olives, halved

1/4 tsp Aleppo-style pepper (optional)

1/4 tsp sumac (optional)

For the dressing

Juice of 1/2 lemon

2 tbsp tahini

1 garlic clove, minced

salt and pepper to taste

Instructions

1. Prepare farro and eggs: In a medium saucepan bring farro, water, and a pinch of salt to a boil. Reduce heat to low, cover and simmer for 20 minutes or until water is evaporated, season with salt and pepper when finished. In another small pot bring water to a boil, once boiling carefully lower eggs into water and let boil for 6 minutes. Immediately put eggs in an ice bath to stop the cooking process while you assemble the bowls.

2. Prepare Tahini Dressing: While farro and eggs cook, prepare the tahini dressing by whisking all ingredients in a bowl until smooth and well combined. If the dressing is too thick, add one tablespoon of warm water until desired consistency is achieved.

3. Assemble bowls: Divide arugula between two bowls, top each with farro, drizzle tahini dressing over farro. Place peeled soft-boiled eggs on top of the bowls (option to cut or serve whole), garnish with olives, harissa, Aleppo-style pepper, and sumac. Season with salt and pepper to taste.