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



Total time

35 minutes


Middle eastern


Breakfast, Brunch


  • 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


  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.

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