Sonya Bavvai makes this dish for weekend brunch or Sunday-night dinner and serves it with toasted pita bread. Buy prepared tabbouleh salad at a deli, or make it using your favorite recipe or a boxed mix.

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Credit: James Carrier

Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • In a bowl, beat eggs lightly to blend.

  • Set a 10- to 12-inch frying pan over medium-high heat. When hot, add tomatoes and the reserved oil, then add eggs and tabbouleh.

  • Cook, stirring constantly, until eggs are as done as you like them. Add salt and pepper to taste. Spoon onto plates and sprinkle with feta cheese.

Nutrition Facts

222 calories; calories from fat 61%; protein 14g; fat 15g; saturated fat 4.3g; carbohydrates 8g; fiber 1.4g; sodium 403mg; cholesterol 429mg.