Libanais Breakfast

Photo: John Autry; Styling: Cindy Barr

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.

Yield: 6 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 1 Hour, 50 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 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.
Note:

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.

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