Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils and cook 7 minutes. Add the farro and continue to cook 21 to 23 minutes, or until tender. Turn off the heat. Drain and thoroughly rinse under warm water; return to the pot. 

While the lentils and farro cook, wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Quarter the lime. In a bowl, combine the labneh, the juice of 2 lime wedges, half the za’atar seasoning, and a drizzle of olive oil; season with salt and pepper to taste. 

While the lentils and farro continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Add the chopped garlic and remaining za’atar seasoning. Cook, stirring frequently, 1 to 2 minutes, or until combined and fragrant. Turn off the heat. Transfer to the pot of cooked lentils and farro; add the juice of the remaining lime wedges. Stir to combine; season with salt and pepper to taste. Rinse and wipe out the pan. 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Divide the seasoned labneh between 2 dishes; spread into an even layer. Top with the finished lentils and farro and fried eggs. Garnish with the cheese (crumbling before adding) and chopped almonds and parsley. Enjoy!