This dish is a weekend staple for Ryan's family. Just use whatever greens you have on hand, and as chunky of a tomato sauce as you can find.
1/4 cup Round Pond Spanish Extra Virgin Olive Oil
1-1/2 cups cooked farro
4 cups cleaned, chopped greens, like Swiss chard
sea salt and smoked chile powder
2 cups chunky tomato sauce
Heat the oil in a medium cast iron or stainless steel pan over medium-high heat. When oil is hot, sprinkle in farro in an even layer and top with greens. Sprinkle with sea salt and a pinch of smoked chile powder.
With the back of a large spoon, make 4 small wells in the greens and crack an egg into each. Spoon the tomato sauce around the eggs, lower heat to medium low and cover. Cook for 3-5 minutes, until egg whites are set but yolks still jiggle.
Season with additional salt and chile powder if you like before serving.