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Tiffany La Forge
Course Breakfast


For the Za'atar:

  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons sumac
  • ½ teaspoon sea salt
  • 2 teaspoons dried thyme

For the Tahini Sauce:

  • ¼ cup raw tahini
  • Juice of one lemon
  • ¼ teaspoon sea salt
  • Pepper to taste
  • ¼ teaspoon garlic powder optional
  • 3-5 tablespoons warm water

For the Farro Bowls:

  • 1 cup dry farro
  • 1 tablespoon olive oil
  • 1 red onion sliced thinly
  • 2 cloves garlic minced
  • 2 cups chopped kale
  • 8 ounces mushrooms sliced
  • 4 eggs
  • 2 avocados sliced
  • 1 heaping cup sliced grape tomatoes
  • Za'atar and tahini sauce


Cook the farro:

  • 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:

  • Combine all of the ingredients and set aside.

Make the tahini sauce:

  • 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:

  • 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!


  • 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.