This dish is a variation on fried rice. Toasting the dry farro grains before boiling gives them an even bolder roasted nut flavor than usual. I like to stir in a dried herb mix such as za’atar, but you can use another spice blend or chopped fresh herbs if you have some. Few dishes are as satisfying for breakfast, lunch or dinner.
Za’atar Farro with Fried Eggs
Bring a large pot of generously salted water to a boil.
Heat a large skillet over high heat. Add the farro and cook, stirring often, until it turns a shade darker and smells nutty, about 6 minutes. Transfer the toasted farro to a bowl and wipe out the skillet and reserve.
Once the water is boiling, add the toasted farro and cook until tender, 20 to 30 minutes. Drain.
Heat 3 tablespoons oil in the reserved skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and just starting to brown, 3 to 4 minutes. Add the farro and dried herb mix, and cook, stirring every minute or so, until the farro is well-coated, about 5 minutes. Use a spoon to move the farro to the sides of the skillet, creating a little empty space in the middle. Lower the heat to medium-low and add the garlic to the empty space along with 1 tablespoon oil and 1/2 teaspoon salt. Cook for 30 seconds, then mix the garlic into the crispy farro. Season with more salt and pepper and transfer the farro to a serving plate.
Return the skillet to medium-high heat. Swirl in the remaining 1 tablespoon oil, crack in the eggs, and season them with salt and pepper. Cook until the whites are set but the yolks are still runny, about 4 minutes. Serve the eggs on top of the za’atar farro.