Mediterranean Tabouli with Poached Eggs
Ingredients
The tabouli
-
½
cup
bulgur
-
1
bunch
fresh Italian flat-leaf parsley, roughly chopped
-
1
medium
roma tomato, core removed, diced
-
½
medium
English cucumber, diced
-
Zest and juice of ½
medium
lemon
-
4-5
tablespoons
olive oil
-
1
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
The poached eggs
-
1
tablespoon
white vinegar
-
8
large
eggs
For serving
Instructions
- Bring 1 cup of water to a boil, add bulgur, and simmer for 12 minutes until fluffy.
- Let bulgur cool, then refrigerate until completely cooled.
- In a bowl, combine cooled bulgur, parsley, tomatoes, cucumber, lemon juice, olive oil, salt, and pepper. Adjust seasoning as needed and refrigerate.
- Bring a large pot of salted water to a simmer and add vinegar.
- Gently crack eggs into the simmering water and cook for 3 minutes until whites are set.
- Remove eggs with a slotted spoon and let dry on paper towels.
- Serve tabouli on plates topped with poached eggs and pita wedges.
Nutrition Facts (estimated)
Servings
4
Calories
448
Total fat
23g
Total carbohydrates
45g
Total protein
21g
Sodium
741mg
Cholesterol
372mg
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