Preheat your oven to 400F.
Cook farro on the stovetop according to package directions.
Chop sweet potato, romanesco, and radishes into 1-inch pieces. Toss in olive oil and salt, then spread on a large baking sheet. Roast the veggies in the oven for about 30 minutes, or until slightly browned and fork-tender.
Meanwhile, make the homemade chimichurri sauce by placing fresh parsley, olive oil, red wine vinegar, garlic, oregano, salt, and pepper into a food processor. Pulse until a sauce forms. Adjust seasonings to taste.
Heat a frying pan over medium-high. Add cooking oil and crack eggs onto the pan. Allow them to cook for about 3-5 mins, or until the whites are fully cooked and the yolks are still runny.
When all the ingredients have cooked, plate your grain bowls by topping half of the cooked farro with half of the roasted veggies. Top each bowl with the chimichurri sauce and a fried egg. Stir everything together, and enjoy!