Step 1

Toast coriander seeds and cumin seeds in a dry small skillet over medium-high heat, tossing occasionally, until fragrant and just beginning to take on color, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Add peppercorns and finely grind; set aside.

Step 2

Purée cilantro, parsley, mint, 1 Tbsp. lemon juice, and ¼ cup water in a blender, adding more water 1 Tbsp. at a time if needed, until a coarse purée forms. Transfer to a small bowl. Add oil, lemon zest, red pepper flakes, and reserved spice mixture. Season chermoula with salt and more lemon juice if needed.

Step 3

Cook farro in a large saucepan of boiling salted water until al dente, 30–40 minutes. Drain farro well and let cool slightly.

Step 4

Meanwhile, preheat oven to 375°. Toss sweet potatoes on a large rimmed baking sheet with 2 Tbsp. oil to coat; season with salt. Roast, tossing halfway through, until lightly browned and tender, 12–15 minutes.

Step 5

Heat remaining 2 Tbsp. oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until browned and mostly crisp, 7–9 minutes. Add onion and thyme and cook, tossing occasionally, until onion is softened, 6–8 minutes. Add garlic and brussels sprouts and cook, tossing occasionally, until garlic is softened and brussels sprouts are bright green and crisp-tender, about 5 minutes. Add farro, sweet potatoes, and 1 Tbsp. benne seeds. Cook hash, tossing occasionally, until farro is warmed through, about 3 minutes; season with salt and pepper.

Step 6

To serve, divide hash among plates and top with eggs. Spoon chermoula over and sprinkle with benne seeds.