Mediterranean Tabouli with Poached Eggs

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


Units Scale
  • 1/2 cup bulgur
  • 1 bunch fresh Italian flat-leaf parsley, roughly chopped
  • 1 medium roma tomato, core removed, diced
  • 1/2 English cucumber, diced
  • Zest and juice of 1/2 medium lemon
  • 4-5 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon white vinegar
  • 8 large eggs
  • 8 pita wedges


  1. Bring 1 cup of water to a boil. Add bulgur and cook at a simmer for 12 minutes, until the water has absorbed and bulgur is fluffy, stirring regularly. Let slightly cool, then place in an airtight container in the refrigerator until completely cooled.
  2. In a medium mixing bowl, stir together cooled bulgur, parsley, tomatoes, cucumber, lemon juice, olive oil, salt and pepper. Taste and adjust seasoning, if necessary. Refrigerate.
  3. Bring a large pot of salted water to a simmer (160-180 degrees). Add vinegar and stir to combine. Gently crack eggs into simmering water, one at a time. Gently scoop each egg with a slotted spoon to help keep them together. Let eggs cook 3 minutes, until white is set. Gently remove with the slotted spoon and lay them on a paper towel to dry off.
  4. Scoop tabbouleh and poached eggs on plates and serve with pita wedges.