Herbed Tomato Farro Breakfast Bowls
Chewy farro, jammy eggs, and warm tomatoes make a savory breakfast bowl with fresh herbs and creamy feta.
Prep: 8 · Cook: 20 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (93 reviews)
INSPIRED BY
An original Tastelicious breakfast that pairs chewy farro with warm tomatoes, jammy eggs, and bright herbs.
Story
Casey reaches for savory breakfast bowls when toast feels too predictable. The tomatoes turn silky in the pan, the farro keeps a pleasant chew, and a jammy egg makes the whole thing feel generous. Finish with herbs while everything is still warm.
By Casey
Ingredients
- 2 cups cooked farro
- 1 tablespoon olive oil
- 1 cup halved cherry tomatoes
- 1 garlic clove, finely grated
- 1/2 teaspoon dried oregano
- 4 large eggs
- 1/3 cup crumbled feta
- 2 tablespoons chopped parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Bring a saucepan of water to a gentle boil, lower in the eggs, and cook for 7 minutes; transfer them to ice water.
- Heat the olive oil in a skillet over medium-high heat and cook the tomatoes with garlic and oregano for 4 minutes until softened and glossy.
- Stir the cooked farro into the tomatoes and warm for 3 minutes, adding a splash of water if the grains look dry.
- Peel the eggs and halve them carefully with a sharp knife.
- Mix the parsley, mint, lemon zest, and lemon juice with a pinch of salt.
- Divide the farro among bowls, top with eggs and feta, and spoon over the herb mixture before serving.
Chef Tips
- Cook the eggs one minute longer for a firmer yolk.
- Use refrigerated cooked farro to keep the morning timing short.
- Do not crowd the tomatoes so they soften instead of steaming.
- A spoonful of chili crisp makes a great optional finish.
Cook's Notes
- **Eggs:** Chill them immediately after boiling for neat halves.
- **Farro:** Add a splash of water if the grains need loosening.
- **Herbs:** Stir them together at the end for the freshest flavor.