Fried Farro with Pickled Carrots and Runny Eggs Recipe | Epicurious

Ingredients

• 2 medium carrots, peeled, chopped
• 1 red chile, seeded, coarsely chopped
• 1/2 cup white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt plus more
• 5 tablespoons olive oil, divided
• 1 1/2 cups semi-pearled farro
• 2 garlic cloves, chopped, divided
• 6 ounces maitake mushrooms, torn into 1" pieces
• 1/2 bunch Tuscan kale, center ribs and stems removed, torn into 1" pieces
• 1 tablespoon colatura (anchovy sauce) or fish sauce (nam pla or nuoc nam)
• Freshly ground black pepper
• 1/2 cup fresh flat-leaf parsley leaves
• 2 large eggs or 1 duck egg
• 2 scallions, thinly sliced
• Crushed red pepper flakes