Cumin-Spiced Farro and Sweet Potato Breakfast Bowl

Start your morning the slow way with this hearty Mediterranean grain bowl that swaps sugary cereal for nutty, chewy farro and caramelized sweet potatoes warmed through with earthy cumin. A generous drizzle of extra virgin olive oil and a scattering of briny feta bring the dish into classic Mediterranean territory, while the soft-cooked egg on top adds a silky, protein-rich finish that turns this into a satisfying, balanced breakfast you can eat with a spoon. Inspired by the warm spice blends of Moroccan cooking layered onto a distinctly Mediterranean base of whole grains and good olive oil, this bowl is as nourishing as it is comforting. Farro delivers fiber and a pleasantly chewy bite, sweet potatoes bring natural sweetness and beta-carotene, and fresh herbs like parsley or mint lighten the whole dish. It's an ideal make-ahead breakfast: roast the sweet potatoes and cook the farro in a batch, then simply reheat, add a fresh egg, and finish with feta and a squeeze of lemon each morning. This recipe is naturally plant-forward, uses healthy fats as its primary fat source, and includes moderate dairy and eggs in line with Mediterranean diet principles. It's a wonderful way to start the day feeling full and energized without reaching for refined carbs or added sugar.

Ingredients

• 0.75 cupfarro, rinsed
• 2 cupwater or vegetable broth
• 1 mediumsweet potato, peeled and cut into 1/2-inch cubes
• 3 tbspextra virgin olive oil, divided
• 1.5 tspground cumin, divided
• 0.75 tspsalt, divided, plus more to taste
• 0.25 tspblack pepper, to taste
• 2 largeeggs
• 0.33 cupfeta cheese, crumbled
• 2 tbspFresh parsley or mint, chopped
• 0.5 wholelemon, for squeezing
• pinchred pepper flakes, optional, for serving

Method

No instructions listed.