Pesto Farro Bowls & Parmesan Fried Eggs with Asparagus, Tomatoes & Calabrian Mayo
600 Calories or Less

Pesto Farro Bowls & Parmesan Fried Eggs

with Asparagus, Tomatoes & Calabrian Mayo

35 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories Or Less
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Wellness Grain
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    From the Test Kitchen

    For these hearty grain bowls, you'll top pesto-dressed farro and vegetables with eggs fried on top of piles of parmesan cheese until deliciously crispy. A bit of spicy Calabrian chile mayo dolloped on top makes for an exciting finish.
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    Vegetarian Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    ingredients
    Pesto Farro Bowls & Parmesan Fried Eggs with Asparagus, Tomatoes & Calabrian Mayo
    Title
    • 4 Pasture-Raised Eggs
    • 1 cup Semi-Pearled Farro
    • ¾ lb Asparagus
    • 1 Shallot
    • ½ lb Grape Tomatoes
    • 2 Bell Peppers
    • ⅓ cup Basil Pesto
    • ¼ cup Roasted Sunflower Seeds
    • ½ cup Grated Parmesan Cheese
    • 1 Tbsp Calabrian Chile Paste
    • ¼ cup Mayonnaise
    Cook the farro
    1 Cook the farro

    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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and thinly slice the shallot. Halve the tomatoes. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.  

    Toast the sunflower seeds
    3 Toast the sunflower seeds

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly toasted. Transfer to a bowl. Wipe out the pan.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, diced peppers, and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly softened. Transfer to the pot of cooked farro. Cover to keep warm. Wipe out the pan.

    Fry the eggs
    5 Fry the eggs

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the parmesan in four separate piles. Crack the eggs on top of the parmesan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is crispy. Turn off the heat.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro and vegetables, add the pesto; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs and Calabrian mayo. Garnish with the toasted sunflower seeds. Enjoy!

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    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 and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and thinly slice the shallot. Halve the tomatoes. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.  

    Prepare the ingredients
    Toast the sunflower seeds
    3 Toast the sunflower seeds

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sunflower seeds; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly toasted. Transfer to a bowl. Wipe out the pan.

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, diced peppers, and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly softened. Transfer to the pot of cooked farro. Cover to keep warm. Wipe out the pan.

    Cook the vegetables
    Fry the eggs
    5 Fry the eggs

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the parmesan in four separate piles. Crack the eggs on top of the parmesan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is crispy. Turn off the heat.

    6 Finish the farro & serve your dish

    To the pot of cooked farro and vegetables, add the pesto; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs and Calabrian mayo. Garnish with the toasted sunflower seeds. Enjoy!

    Finish the farro & serve your dish
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