Description
A vibrant Middle Eastern-inspired breakfast. Fluffy bulgur, fresh herbs, and perfectly poached eggs make this a delightful start to the day.
Ingredients
Units
Scale
- 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