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Tabbouleh Breakfast Plate

  • Author: Julie Andrews
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 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
  • 34 Tbsp. olive oil
  • ½1 tsp. coarse salt
  • 1/4½ tsp. ground black pepper
  • 1 Tbsp. white vinegar
  • 8 large eggs
  • 8 pita wedges


  1. 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.
  2. 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.
  3. 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.
  4. Scoop tabbouleh and poached eggs on plates and serve with pita wedges.


Adapted from

  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
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