Recipe: Farro Breakfast Bowls

INGREDIENTS

• ½ cup uncooked farro
• 2 teaspoons olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Sea salt
• ½ avocado, sliced
• ½ pint cherry tomatoes
• 1 batch Garlicky Hearty Greens
• 4 tablespoons plain Greek yogurt
• 2 soft boiled eggs, peeled and halved
• 2 lemon wedges
   

INSTRUCTIONS

1. Bring a pot of water to a boil and add farro. Reduce heat to medium and simmer for 20 minutes or until cooked. Drain and set aside.
2. Heat oil over medium heat in a skillet. Add cooked farro and season with cumin, smoked paprika, and a pinch of salt, stirring well.
3. Divide farro between two bowls and top with avocado, tomatoes, greens, yogurt, eggs, and serve with a lemon wedge.

PERFECT SOFT-BOILED EGGS: Bring one inch of water to boil in a medium saucepan. Carefully add eggs (up to 6) to the water and cover with a tight-fitting lid. Cook eggs for 6 ½ minutes and immediately cool under running water until cool enough to handle.
 

SERVES: 2