Mediterranean Tabouli with Poached Eggs

A breakfast (or brunch) version of classic Mediterranean tabouli with poached eggs and pita wedges for a delicious, satisfying and easy meal!

How to make Mediterranean Tabouli with Poached Eggs

Featured Ingredients

• Bulgur: An easy-to-make grain that’s traditional in tabouli (tabbouleh).
• Parsley: An entire bunch of flat-leaf parsley.
  • It’s really the star in tabouli.
• Tomatoes: Dice up a Roma tomato, or use grape or cherry tomatoes.
• Cucumber: I like English cucumber because there aren’t many seeds.
• Lemon: Fresh lemon zest and juice brightens up this salad.
• Olive oil: A good quality one goes a long way.
• White vinegar: To add to the boiling water to make poached eggs.
  • It helps the eggs stay together.
• Eggs: 8 of them to poach.
• Pita: For serving.

Step-by-Step Instructions

To make the tabouli:

1. Bring 1 cup water to a boil.
2. Add bulgur and cook at a simmer for 12 minutes, until water has absorbed and bulgur is fluffy, stirring regularly.
3. Let slightly cool, then place in an airtight container in the refrigerator until completely cooled.
4. In a medium mixing bowl, stir together cooled bulgur, parsley, tomatoes, cucumber, lemon juice, olive oil, salt and pepper.
5. Taste and adjust seasoning, if necessary. Refrigerate.

To make the poached eggs:

1. Bring a large pot of salted water to a simmer (160-180 degrees).
2. Add vinegar and stir to combine. Gently crack eggs into simmering water, one at a time.
3. Gently scoop each egg with a slotted spoon to help keep them together. Let eggs cook 3 minutes, until white is set.
4. Gently remove with the slotted spoon and lay them on a paper towel to dry off.

To serve:

1. Scoop tabouli and poached eggs on plates.
2. Serve with pita wedges.

Recipe Substitutions and Alterations

• For the bulgur: Though not traditional, you can swap the bulgur with another cooked grain or pseudo grain like quinoa, lentils or farro.
• For the parsley: You can use curly parsley as a replacement for flat-leaf.
• For the tomato: Use roma or any fresh tomato, diced instead of cherry or grape tomatoes.
• For the cucumber: Any diced cucumber will work.

Nutrition Considerations

• To make this gluten free: Swap the bulgur with quinoa, lentils or another gluten free grain.
  • Serve with gluten free pita.
• To make this dairy free: This recipe does not contain dairy.
• To make this vegan: Skip the eggs.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: Skip the eggs.

Yummy Mediterranean recipes:

• Mediterranean Kale Salad
• Olive Hummus
• Mediterranean Flatbread Pizza
• Greek Salad with Feta Vinaigrette
• Mediterranean Chickpea and Tuna Salad
• Heirloom Tomato Pizza

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