Good, solid tabbouleh. I've had better but this was simpler than most. I loved the soft-boiled egg on top. The runny yolk was a great added sauce. I served this with a side of baba ghanoush and pita wedges. The portion was really small though.
This Middle Eastern-inspired breakfast is a popular selection at Medina, where the dish includes a boiled egg and three salads—tabbouleh, cucumber salad, and baba ghanoush—complemented with crisp pita toasts. Our simplified version features just one salad: tabbouleh.
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1 Hour, 50 Minutes
- Calories: 262
- Fat: 14.2g
- Saturated fat: 2.8g
- Monounsaturated fat: 8.5g
- Polyunsaturated fat: 1.7g
- Protein: 11g
- Carbohydrate: 23.9g
- Fiber: 2.3g
- Cholesterol: 212mg
- Iron: 3mg
- Sodium: 452mg
- Calcium: 65mg
- 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
- 1. Preheat oven to 350°.
- 2. 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.
- 3. 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.
- 4. 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.
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