In a saucepan, bring the 2 cups of water to a boil. Add the pearled sorghum and cover. Reduce heat to low and simmer for 30-35 minutes.

While sorghum cooks, make the chimichurri by adding the parsley, garlic, olive oil, vinegar and red pepper flakes to a food processor. Process until finely chopped.

Bring the 6 cups of water to a boil. Once boiling, crack the two eggs and drop into the water. Poach the eggs for 3-4 minutes. Remove from the water with a slotted spoon and set aside.

Assemble the breakfast bowl. Divide the spinach between two plates. Top each one with sorghum, one egg and a drizzle of the chimichurri sauce.