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Tabbouleh Breakfast Plate

Julie Andrews
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Breakfast
Servings 4 servings


  • 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


  • 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.


Adapted from http://www.myrecipes.com/recipe/libanais-breakfast