Cook the farro:

1. Cook 1 cup of dried farro in 3 cups of water or stock. Add rinsed farro to a pot of water/stock and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until tender. Drain. While the farro is cooking, prepare everything else.

Make the za’atar:

1. Combine all of the ingredients and set aside.

Make the tahini sauce:

1. Whisk the tahini, lemon juice, sea salt, pepper, and garlic powder. Whisk in the warm water until your desired consistency. Set aside.

Cook and assemble:

1. Heat 1 tablespoon of olive oil in a saute pan and cook the onion, mushrooms, and garlic until softened. Season with sea salt and pepper and add in the kale. Cook just until wilted. Set aside.
2. In the same pan, heat a little more olive oil or butter and fry the eggs to your liking. (Recommended: over-easy). Season with sea salt and pepper.
3. To the cooked and drained farro, drizzle with olive oil and 1 tablespoon za’atar. Stir gently to combine well.
4. Assemble your bowls. Divide the farro among 4 bowls. Top with the kale mixture, tomatoes, sliced avocado, and one fried egg.
5. Drizzle tahini on each bowl and sprinkle with additional za’atar. Enjoy!

Notes

1. Store leftover za’atar in an air-tight bag or container and use for topping hummus, yogurt, or dipping with olive oil and pita bread.