Gently lower eggs into a medium pot of boiling water. Turn off the heat and cover. Let eggs stand for about 6 minutes. Drain and run under cold water to cool and peel; set aside.
In a medium pot, warm 1 tablespoon of olive oil over medium heat. Add farro and sauté until toasted, about five minutes. Add thyme and chicken stock; bring to a gentle boil and stir for one minute. Reduce heat to low and simmer, covered, for 25 minutes.
Meanwhile, add 1 tablespoon of olive oil to a large pan and sauté onion over low heat for four to five minutes, until translucent. Add the carrots and continue cooking for three more minutes. Transfer carrots and onions to a large bowl.
Add the mushrooms to the large pan and cook on medium heat for five to eight minutes, until tender. When cooked, transfer to the bowl with the onions and carrots. Using the same pan, add 1 tablespoon of olive oil, garlic, and kale and cook for about two minutes, until soft, then transfer kale mixture to the bowl with the vegetables.
Remove thyme from farro and discard. Once all moisture is absorbed, remove from heat and season with salt and pepper. Add farro to vegetable mixture, and toss to combine. Top with toasted almonds and eggs.