If you’re a fan of tabbouleh, you will love this breakfast plate served with eggs and pita.
If you haven’t heard of it, tabbouleh is a classic middle eastern/eastern Mediterranean salad that’s made with bulgur (cracked whole wheat), cucumber, tomatoes, fresh herbs, lemon and olive oil. It’s quite simple, yet it’s amazingly refreshing, simple and very wholesome. So if you hadn’t heard of it and you’re feeling a bit overwhelmed just by the name, don’t be! These are items most of us have on hand, with maybe the exception of the bulgur. My favorite is Bob’s Red Mill brand, but they even sometimes sell it in the bulk foods section at the grocery store. It has a similar taste to brown rice, but a bit nuttier with more texture. It’s actually pretty delicious, so I think you should grab a bag and give it a try if you haven’t already! PSA: I just ate a small bowl of bulgur with olive oil and salt for lunch, no regrets.
Anyway, I was inspired to make tabbouleh into a breakfast dish because, well, I like to make pretty much any dish into breakfast. Remember the Breakfast Brussels Sprouts? I just take any one of my favorite dishes, throw an egg on it, and call it breakfast. Also, I made a rendition of Breakfast Tabbouleh in culinary school with eggs and pita, and honestly I haven’t stopped thinking about it since. The refreshing nature of the dish is just really welcoming in the morning and makes me feel like I am starting the day off right. 
I decided to use poached eggs because they’re beautiful, super easy to make, and give me that perfectly cooked egg with a runny yolk. And you know I’m into that. For some reason I don’t poach eggs very often, but the process is really quite simple and quick. Just bring a pot of salted water to a simmer (160-180 degrees, do not boil), swirl in some white vinegar, then add your eggs, one at a time. I use a slotted spoon to kinda lift and scoop them to help them hold together and not stick together or to the bottom of the pan. Then I let them simmer for about 3 minutes, until the white is nice and firm, but the yolk is not cooked. Ah-mazing, you guys.
Plus, you HAVE to have a vehicle to eat the salad and eggs, so toasted pita is an absolute necessity to complete Breakfast Tabbouleh.
I don’t hear anyone complaining about having to eat pita.
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Tabbouleh Breakfast Plate
- Total Time: 35 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A vibrant Middle Eastern-inspired breakfast. Fluffy bulgur, fresh herbs, and perfectly poached eggs make this a delightful start to the day.
Ingredients
- 1/2 cups (118 ml) bulgur
- 2 cups (473 ml) fresh Italian flat-leaf parsley
- 1/2 pint (118 ml) grape or cherry tomatoes
- 1/2 English cucumber
- Zest and juice of 1/2 medium lemon
- 3-4 Tbsp. olive oil
- 1/2-1 tsp. coarse salt
- 1/4-1/2 tsp. ground black pepper
- 1 Tbsp. white vinegar
- 8 large eggs
- 8 pita wedges
Instructions
- Bring 1 cup of water to a boil.
- Add bulgur and cook at a simmer for 12 minutes, until water has absorbed and bulgur is fluffy, stirring regularly.
- Let the bulgur cool slightly, then place it in an airtight container and refrigerate until completely cooled.
- In a medium mixing bowl, stir together the cooled bulgur, parsley, tomatoes, cucumber, lemon juice, olive oil, salt, and pepper.
- Taste and adjust seasoning as needed.
- Refrigerate the tabbouleh.
- Bring a large pot of salted water to a simmer (160-180°F/71-82°C).
- Add vinegar and stir to combine.
- Gently crack eggs into the simmering water, one at a time.
- Gently scoop each egg with a slotted spoon to help keep them together.
- Let the eggs cook for 3 minutes, until the whites are set.
- Gently remove the eggs with the slotted spoon and place them on a paper towel to dry.
- Serve the tabbouleh and poached eggs on plates with pita wedges.
Notes
- For a richer flavor, toast the bulgur lightly in a dry pan before cooking.
- If you don’t have fresh parsley, you can substitute 1/4 cup of dried parsley, but the flavor will be less intense.
- To prevent the tabbouleh from becoming soggy, prepare it at least 1 hour in advance and store it in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
What type of bulgur should I use for the tabbouleh?
I recommend using Bob’s Red Mill brand of bulgur, which you can often find in the bulk foods section of your grocery store.
How do I poach the eggs for this breakfast plate?
To poach the eggs, bring a pot of water to a gentle simmer, add a splash of vinegar, and carefully crack the eggs into the water, cooking them for about 3-4 minutes until the whites are set.
Can I substitute any ingredients in the tabbouleh?
While traditional tabbouleh uses parsley and mint, you can adjust the herbs to your taste, but keep in mind that it may alter the classic flavor profile.
