Chili-Crisp Soft Eggs over Tomato-Corn Farro Bowls

Chili crisp, the crunchy chile oil rooted in Chinese home kitchens, crowns soft-set eggs in this bright grain bowl. Chewy farro mingles with sweet corn and juicy tomatoes for a lunch that feels both hearty and fresh.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 18g protein
• 52g carbs
• 19g fat
• 8g fiber

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Ingredients

• 1 cup dry farro
• 3 cups water or broth for cooking farro
• 4 large eggs
• 2 cups heirloom tomatoes, chopped
• 1 1/2 cups fresh sweet corn kernels
• 3 cups baby kale or spinach
• 3 tbsp chili crisp
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/4 cup green onions, sliced
• 1 tbsp toasted sesame seeds
• 1/2 tsp kosher salt

Instructions

1. 1Rinse the farro, then simmer it in water or broth according to package directions until tender with a pleasant chew, usually twenty to twenty-five minutes; drain any excess liquid and fluff.
2. 2While the farro cooks, bring a small saucepan of water to a gentle boil and lower in the eggs; cook for six and a half minutes for jammy yolks, then transfer immediately to an ice bath.
3. 3Peel the eggs carefully once cool enough to handle and set aside.
4. 4In a large bowl toss the warm farro with the chopped heirloom tomatoes, raw corn kernels, and baby greens so the residual heat just wilts the leaves slightly.
5. 5Whisk together a spoonful of the chili crisp with soy sauce, rice vinegar, and sesame oil to create a quick dressing.
6. 6Drizzle the dressing over the farro mixture, season lightly with salt, and toss until every grain is glossy and fragrant.
7. 7Divide the dressed farro among four lunch bowls.
8. 8Halve the soft-cooked eggs and nestle two halves on top of each bowl.
9. 9Spoon additional chili crisp over the eggs so the crunchy bits cascade onto the grains and tomatoes.
10. 10Finish with sliced green onions and a sprinkle of toasted sesame seeds; serve warm or at room temperature for an easy midday bowl.