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Heat oil in a large nonstick skillet over medium heat. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer the mixture to a bowl.
Crack eggs into the skillet; cook for 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.
Divide wheat berries among 4 bowls; top each serving with an egg, ¼ cup spinach mixture and 1 tablespoon kimchi. Top evenly with scallions and peanuts.
Notes: ⅔ cups pearled barley, rinsed, boiled in 2 cups water for 25 minutes