This savory farro breakfast bowl recipe with avocado will leave you satisfied and get you energized for the day!
My version of farro breakfast bowls is Mexican inspired and has a kick to it! Get ready to start your day off right with this tasty farro breakfast bowl.
What you will love about this farro breakfast bowl recipe
I love the way that this savory farro breakfast bowl with eggs and a Mexican flare makes me feel to start off my day. Not only is farro an incredibly delicious grain, but it is also packed full of nutrients. This, combined with the delicious Mexican inspired toppings, make for a wonderfully balanced breakfast that energizes you.
One thing that has changed my life for the good has been cutting out sugary breakfasts and sticking to a more balanced breakfast, with a combination of healthy grains and protein from eggs. Cutting out heavy, sugary breakfasts keeps me energized throughout the day and I tend to avoid that afternoon crash.
Just because I don’t eat cereals or sugars at breakfast does not mean that my breakfasts are bland, in fact it’s quite the opposite. Breakfast does not have to be boring, and you will agree that this farro breakfast bowl recipe is about as exciting as it gets!
Tips
The cooking time for farro is largely dependent on the type of farro grain you buy from the store. Whole farro takes quite a bit longer than either pearled or semi-pearled, and trust me, you don’t want to be cooking farro early in the morning to get to your breakfast. I love to prepare farro the night before, or even a few days in advance, so that I can pull it out of the fridge, heat it up and add my toppings of choice.
Take it from me, prepare your farro at least a day ahead of time!
Ingredients
Our main grain and ingredient that we need to expound on is farro. Farro is an amazing ancient grain that is brought to us from the Middle East and the Levant area.
It is also an extremely healthy grain. According to Healthline, farro is an anti-oxidant rich grain that is also chalk full of magnesium, protein, zinc and vitamin B. It also is packed with fiber and is considered more nutrient dense than other refined grains like rice or couscous, or even whole grain wheat and brown rice.
Since it is packed with protein, it may make you feel fuller longer and will help stave off any carb or sugar crash, hence the energizing effect this breakfast will give you.
When it comes to making farro, we need to consider what type to buy. Farro can be found at most grocery stores, but it is guaranteed that you will find different types of farro at a specialty store or Mediterranean store.
There are 3 types of farro:
- Whole farro: takes 40-50 minutes to cook, but is more nutritious.
- Semi-pearled farro: takes about 25 minutes to cook, and is slightly less nutritious than whole farro, but still very healthy.
- Pearled farro: Easily found at most grocery stores, cooks in about 15 minutes, still very nutritious but not as nutritious as semi-pearled or whole farro.
That being said, it is the easiest to find pearled farro, the quickest to cook it, and it is still a very nutrient rich grain, even though it is partially processed. I don’t think you can go wrong with pearled farro. That’s what I purchase!
These are the ingredients for farro breakfast bowls with eggs and avocados:
- Farro
- Eggs
- Jalapeño
- Red onion
- Avocado
- Cumin
- Salt
- Pepper
- Cilantro (optional)
- Lime (optional)
How to make farro breakfast bowls
Prepare the farro according to the package directions. This involves boiling the farro for the specified amount of time, draining the farro and fluffing it up. I also add salt, pepper and cumin while it is hot. At this point you can either go on to prepare the rest of your ingredients, or you can put the farro in the fridge for up to 3 days and heat it before eating it with your other toppings.
You can prepare all of your toppings, except for the poached egg ahead of time or the night before if you want to just throw it all together in the morning.
Remove the seeds from one small jalapeño or serrano pepper. Ya’ll, let’s be real here. I NEVER remove the seeds. I like my food spicy! If I’m gonna eat a hot pepper, why would I remove the heat? Suck it up, and eat something spicy ok?! But if you must, remove the seeds (sigh). Finely dice the hot pepper.
Finely dice the red onion, halve the cherry tomatoes and slice the lime into wedges. Cut the avocado in half and remove the stone with a spoon. Dice the avocado into bite size squares or slice it into skinny slices for a better presentation.
Bring a medium size saucepan of salted water to a boil. Add 4 eggs and boil them for a full 3 minutes or more if you want them less runny.
Take your cooked and warm farro and divide it into 2 bowls.
Add the poached eggs on top of the farro and salt them. Arrange your toppings around and on top to look beautiful and colorful. Serve it with the lime wedges on the side and with a jar of Tapatío hot sauce. Enjoy!
Variations
You can give this farro breakfast bowl an even greater Southwest flare and more fiber/protein if you add black beans to it. You could also serve it with fresh homemade salsa!
Substitutions
These farro breakfast bowls with eggs aren't just limited to poached eggs. Feel free to add fried eggs or scrambled eggs in place of poached eggs.
Serving Suggestions
Serve these bowls warm and squeeze fresh lime juice over the top. Top it off with several splashes of Tapatío hot sauce, or your favorite alternative. Another great way to spice it up is by putting a few dashes of Tajín on your eggs. YUM!
📖 Recipe
Farro Breakfast Bowl with Avocado
Ingredients
- 2 cups cooked farro
- 4 poached eggs
- 1 jalapeño seeded and chopped
- ¼ cup red onion finely diced
- 1 avocado diced
- 12 cherry tomatoes halved
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon cilantro chopped optional
- Lime wedges optional
- Tapatío hot sauce optional
Instructions
- Prepare the farro according to the package directions, cooking it through, draining it and fluffing it up with a fork. Add the cumin, salt and pepper to it.
- Prepare the toppings by removing the seeds from your hot pepper and dicing it, and finely chopping the red onion. Halve the cherry tomatoes and dice the avocado into small bite size squares.
- Bring a pot of salted water to a boil and poach 4 eggs in it for at least 3 minutes, or until they reach your desired doneness. Remove them and dry them off with a paper towel.
- Divide the farro into 2 bowls. Add 2 poached eggs to each bowl, sprinkling them with salt or Tajín. Arrange the desired toppings of chopped hot peppers, avocados, red onion, tomatoes and cilantro on top.
- Serve with lime wedges and your favorite hot sauce (like Tapatío) and enjoy!
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