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Any fans of tabbouleh out there? Please, someone raise your hand!  Maybe you don't know what I'm talking about, and that's okay.  If you haven't heard of it, tabbouleh is a classic middle eastern/eastern Mediterranean


Total time

35 minutes

Cuisines

Middle eastern

Courses

Breakfast, Brunch


Ingredients

  • 0.5 cup bulgur
  • 2 cups fresh Italian flat-leaf parsley
  • 0.5 pint grape or cherry tomatoes
  • 0.5 english cucumber
  • zest and juice of medium lemon
  • 3-4 tbsp olive oil
  • ½-1 tsp. coarse salt
  • ¼-½ 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.
Contains allergens

✅ Egg

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