Pesto Farro Bowls & Parmesan Fried Eggs

with Asparagus, Tomatoes & Calabrian Mayo

35 MIN

+$4.99/serving 4 Servings

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add Chicken Breasts

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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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
4 Pasture-Raised Eggs
1 cup Semi-Pearled Farro
¾ lb Asparagus
½ lb Grape Tomatoes
1 Shallot
2 Bell Peppers
⅓ cup Basil Pesto
¼ cup Roasted Sunflower Seeds
½ cup Grated Parmesan Cheese
¼ cup Mayonnaise
1 Tbsp Calabrian Chile Paste

step-by-step

instructions

Cook Along

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.

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 chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 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.

6 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.

7 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, sliced chicken, and Calabrian mayo. Garnish with the toasted sunflower seeds. Enjoy!