Pesto Farro Bowls & Parmesan Fried Eggs

with Zucchini, Tomatoes & Calabrian Mayo

35 MIN

+$7.99/serving 4 Servings

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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 dollop of spicy Calabrian chile mayo makes for an exciting finish.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

880 Cals (est.)

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fresh

ingredients

4 Skin-On Salmon Fillets
4 Pasture-Raised Eggs
1 cup Semi-Pearled Farro
2 Zucchini
1 Red Or Yellow Onion
½ lb Grape Tomatoes
2 Bell Peppers
⅓ cup Basil Pesto
½ cup Grated Parmesan Cheese
1 Tbsp Calabrian Chile Paste
¼ cup Mayonnaise
¼ cup Roasted Sunflower Seeds

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. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. 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 onion. 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 vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces, diced peppers, and sliced onion; 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.

5 Cook the salmon

Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate, skin side up. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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 cooked fish, fried eggs and Calabrian mayo. Garnish with the toasted sunflower seeds. Enjoy!