- 3 (6-inch) pitas, each cut into 8 wedges
- 1/4 cup extra-virgin olive oil, divided
- 1 cup water
- 1/4 cup uncooked bulgur
- 1 cup chopped seeded plum tomato
- 3/4 cup chopped fresh parsley
- 3 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh mint
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/8 teaspoon ground red pepper
- 6 large eggs
- calories 262
- fat 14.2 g
- satfat 2.8 g
- monofat 8.5 g
- polyfat 1.7 g
- protein 11 g
- carbohydrate 23.9 g
- fiber 2.3 g
- cholesterol 212 mg
- iron 3 mg
- sodium 452 mg
- calcium 65 mg
How to Make It
Preheat oven to 350°.
Arrange pita wedges in a single layer on a baking sheet. Lightly brush pita wedges with 2 tablespoons oil; bake at 350° for 20 minutes or until golden.
Combine 1 cup water and bulgur in a large bowl. Let stand 30 minutes or until bulgur is tender. Drain bulgur through a fine sieve; discard liquid. Place bulgur in a medium bowl. Add remaining 2 tablespoons oil, tomato, parsley, onion, mint, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; toss well. Refrigerate for 30 minutes.
Bring a medium saucepan of water to a boil. With a slotted spoon, carefully lower eggs into pan; cook 6 minutes. Drain and rinse eggs with cold running water until cool (about 1 minute). Peel eggs. Place 1/3 cup tabbouleh and 4 pita wedges on each of 6 plates; top each serving with 1 egg. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.