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.
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.
To the cooked and drained farro, drizzle with olive oil and 1 tablespoon za'atar. Stir gently to combine well.
Assemble your bowls. Divide the farro among 4 bowls. Top with the kale mixture, tomatoes, sliced avocado, and one fried egg.
Drizzle tahini on each bowl and sprinkle with additional za'atar. Enjoy!