Farro Breakfast Bowl with Avocado

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!