Farro Bowls with Roasted Carrots, Herbs and Soft-boiled Egg recipe | PCC Community Markets

Ingredients

• 1 cup emmer farro
• 3 large carrots, thickly sliced
• 4 shallots, thickly sliced
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1/4 cup chopped parsley
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh oregano
• 1 lemon, zested and juiced
• 1/2 cup pitted Castelvetrano olives, roughly chopped
• 1/2 cup marcona almonds, roughly chopped
• 4 eggs