Ingredients
Scale
- ½ cup bulgur
- 2 cups fresh Italian flat-leaf parsley (chopped)
- ½ pint grape or cherry tomatoes (diced)
- ½ English cucumber (diced)
- Zest and juice of ½ medium lemon
- 3–4 Tbsp. olive oil
- ½–1 tsp. coarse salt
- 1/4–½ tsp. ground black pepper
- 1 Tbsp. white vinegar
- 8 large eggs
- 8 pita wedges
Instructions
- Bring 1 cup 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 slightly cool, then place in an airtight container in the refrigerator until completely cooled.
- In a medium mixing bowl, stir together cooled bulgur, parsley, tomatoes, cucumber, lemon juice, olive oil, salt and pepper. Taste and adjust seasoning, if necessary. Refrigerate.
- Bring a large pot of salted water to a simmer (160-180 degrees). Add vinegar and stir to combine. Gently crack eggs into simmering water, one at a time. Gently scoop each egg with a slotted spoon to help keep them together. Let eggs cook 3 minutes, until white is set. Gently remove with the slotted spoon and lay them on a paper towel to dry off.
- Scoop tabbouleh and poached eggs on plates and serve with pita wedges.
Notes
Adapted from http://www.myrecipes.com/recipe/libanais-breakfast
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Breakfast