Place farro in a dry pan over medium-low heat. Toast the farro until fragrant, 3 minutes or so. Combine the toasted farro with 2 cups of water and a pinch of salt. Cover and cook until farro is tender; 35 to 35 minutes (depending on if you’re using pearled or unhulled- check your package, the time with change). Drain any excess liquid and set aside.

Heat a 10” skillet over medium-low heat. Add the olive oil followed by the red onion. Cook until the onion is tender and fragrant; 6 to 8 minutes. Stir in the garlic and cook for one minute more. Stir in the tomato paste and spice blend. Warm to combine then add in the stewed tomatoes. Cook for roughly 8 to 10 minutes, letting the flavors come together and allow the tomatoes to break down. I like to help the tomatoes along and crush the tomatoes with the back of my spoon.

Stir in the cooked farro followed by the spinach. Stir and cover as needed to wilt the spinach. Once the spinach is mostly wilted, create four small wells in the farro mixture. Taste and adjust the salt level before adding eggs

Crack an egg into each well. Cover, reduce heat to low, and cook until the egg whites are set and the yolk is to your liking; 10 to 12 minutes for over-easy. If the whites aren’t setting and your pan is broiler-safe, stick the pan under the broil for 30 seconds or so (this will also set the egg-yolks faster/harder to get runny eggs.

Once the eggs are set, serve with a drizzle of yogurt, cilantro, and lemon wedges as desired.