Fried Egg & Pesto Grain Bowls

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the pesto and stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, wash and dry the fresh produce. Quarter and deseed the lemon. Halve the tomatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the cheese (crumbling before adding) and the juice of 2 lemon wedges. In a separate bowl, combine the halved tomatoes, a drizzle of olive oil, and up to half the garlic paste. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach and remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium- high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the finished farro topped with the cooked spinach, dressed cheese, marinated tomatoes, and fried eggs. Serve the remaining lemon wedges on the side. Enjoy!