1. In a medium saucepan over low heat warm 4 cups of low sodium vegetable broth. In a large saucepan over medium-high heat, add 1 Tbs. olive oil and saute a finely chopped shallot for 2 minutes or until translucent. Add 1 1/2 cups farro and toast for 1 minute. Reduce to medium heat. Then add 1 cup low sodium vegetable stock; gently simmer until nearly evaporated. Continue stirring in stock 1 cup at a time until farro is tender, about 30 minutes.
2. Stir 1 cup frozen peas (reserve remaining peas in the package for Thursday) and 1/2 cup frozen cauliflower florets into farrotto. Continue cooking until the vegetables are just tender, about 3 minutes. Add 1/2 cup finely grated Parmesan and 1 Tbs. unsalted butter, stir well, and remove from the heat.
3. Add 1 tsp. olive oil to a large non-stick pan over medium heat. Crack four eggs into the pan and fry until just set. Sprinkle with 1/8 tsp. each salt and freshly ground pepper. Serve the farrotto in bowls, topping each with a fried egg.