Photo: John Autry; Styling: Cindy Barr
Total Time
1 Hour 50 Mins
6 servings

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

JulzChicago's Review

March 12, 2011
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.

SDanielson1973's Review

January 17, 2011
Thanks to this recipe, I accomplished three things: Made my first tabbbouleh (yummy!), worked with bulgur for the first time, and finally got a soft boiled egg "right". Thanks Cooking light!