Avocado Egg Breakfast Bowl

1. Combine the farro and vegetable stock in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 25–30 minutes until tender but still chewy. Drain any excess liquid, season with salt and a drizzle of olive oil, and keep warm.

2. While the farro cooks, heat the remaining olive oil in a small skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes and a pinch of salt, cooking for 4–5 minutes until the skins just begin to blister and burst. Remove from heat and set aside.

3. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white wine vinegar — this helps the whites hold together. Crack each egg into a small cup, then gently slide it into the simmering water. Poach 2 eggs at a time for 3–3.5 minutes until the whites are fully set but the yolks remain soft and runny. Remove with a slotted spoon and drain on a paper towel. Season lightly with salt and black pepper.

4. Divide the warm farro between two bowls. Fan sliced avocado over one side of each bowl, then spoon the blistered tomatoes alongside. Nestle two poached eggs on top of each bowl. Squeeze fresh lemon juice generously over everything, sprinkle with red pepper flakes and black pepper, and finish with fresh parsley.