Add the olive oil to the pressure cooker set to manual for 18 minutes.
Add the barley and onion. Saute until it smells a bit toasty.
Add the liquid and salt.
Lock the lid in place.
While the barley cooks, dice the ham (if using).
When the pressure cooker completes the cooking cycle, do a quick pressure release. If you've got a lot of liquid in the pan, you may wish to drain most or all of it. Return the pot to saute, and add the diced ham if using. Saute stirring occasionally while preparing the eggs.
When the eggs are ready, add the arugula to the pot, and stir to combine. You just want to wilt the greens.
To Serve: Scoop the barley mixture into shallow bowls. Top with an egg cooked to your preference. Garnish as desired with Aleppo pepper (my favorite!), fresh ground pepper, fresh herbs, scallions, etc. Enjoy!
