Breakfast Tabbouleh

Recipe by The Gourmet RD

Any fans of tabbouleh out there? Please, someone, raise your hand. Just, yum!

Ingredients

• ½ cup bulgur
• 2 cups fresh Italian flat-leaf parsley
• ½ pint grape or cherry tomatoes (diced)
• ½ english cucumber (diced)
• ½ zest and juice of medium lemon
• 3 tbsp olive oil ((divided))
• ½ tsp coarse salt
• ¼ tsp ground black pepper
• 1 tbsp white vinegar
• 8 eggs
• 8 pita wedges

Method

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.
   
   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.

View the recipe instructions at The Gourmet RD