Preheat the oven to 425 degrees.

Cook the farro according to package directions. Typically, to cook farro, you boil 1 quart of water in a pot, add in the farro, reduce to a medium summer, and cook for about 30 minutes until tender.

While farro cooks, line a baking sheet with parchment paper and add the tomatoes on one side and the zucchini on the other. Drizzle with olive oil and toss to coat, keeping the zucchini and tomatoes separate on the parchment paper. Season the tomatoes and zucchini with garlic powder, salt, and pepper. Roast for 20 minutes or until tomatoes are burst and slightly blackened on top.

Meanwhile, grate the Parmesan cheese and thinly slice (chiffonade) the basil. Once the farro and veggies are done, drain the farro and remove the tomatoes and zucchini from the oven. Place a medium skillet over medium-high heat. Once the skillet is hot, spray with cooking spray or drizzle with a little olive oil and crack in two eggs. Let them sit and cook until egg whites are set but yolks are still runny. Season with salt and pepper, remove from heat.

While eggs cook, divide the farro into bowls, and stir in the Parmesan cheese. Season lightly with garlic powder, salt, and pepper. Top with zucchini and tomatoes. Top with one fried egg per bowl. Top with arugula, red pepper flakes, and dust with Parmesan cheese. Serve.