Ingredients
1 cup whole wheat bulgur
4 large eggs
1 English cucumber
1 cup cherry tomatoes, halved
½ cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions
Place bulgur in a fine-mesh sieve and rinse with cold water
In a medium saucepan, add 2 cups water and bring to a boil
Add bulgur, reduce heat to low, cover, and simmer for 5 minutes
Remove from heat, let sit for 5 minutes until tender
In a small pot, gently bring water to a gentle simmer
Using a slotted spoon, carefully lower the eggs into the water and cook for 6-7 minutes for soft-boiled yolk
Remove eggs, place in a bowl of ice water for 1 minute, then peel and set aside
Meanwhile, slice the cucumber and combine it with cherry tomatoes, crumbled feta, and herbs in a bowl
Toss with olive oil, lemon juice, salt, and pepper
To serve, divide the cooked bulgur between two bowls, top with the egg, fresh vegetables, and herbs as desired
Notes
Whole wheat bulgur can be substituted with quinoa or farro for a gluten-free option
Feta can be replaced with crumbled goat cheese for a creamier texture
Soft-boiled eggs can be made in advance and stored in a sealed container in the fridge for up to 1 day
For a vegan option, skip the eggs and feta and add a protein source such as chickpeas or tofu scramble
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Boiling, Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian (with optional vegan adaptation)
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 280mg