Step 1Bring a large pot of generously salted water to a boil.
Step 2Heat a large skillet over high heat. Add the farro and cook, stirring often, until it turns a shade darker and smells nutty, about 6 minutes. Transfer the toasted farro to a bowl and wipe out the skillet and reserve.
Step 3Once the water is boiling, add the toasted farro and cook until tender, 20 to 30 minutes. Drain.
Step 4Heat 3 tablespoons oil in the reserved skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and just starting to brown, 3 to 4 minutes. Add the farro and dried herb mix, and cook, stirring every minute or so, until the farro is well-coated, about 5 minutes. Use a spoon to move the farro to the sides of the skillet, creating a little empty space in the middle. Lower the heat to medium-low and add the garlic to the empty space along with 1 tablespoon oil and 1/2 teaspoon salt. Cook for 30 seconds, then mix the garlic into the crispy farro. Season with more salt and pepper and transfer the farro to a serving plate.
Step 5Return the skillet to medium-high heat. Swirl in the remaining 1 tablespoon oil, crack in the eggs, and season them with salt and pepper. Cook until the whites are set but the yolks are still runny, about 4 minutes. Serve the eggs on top of the za’atar farro.