Packed with fibrous bulgur, bright herbs and crunchy vegetables, this hearty bowl is satisfying for breakfast or lunch. Once you make it once or twice, it’s easy to throw together without a recipe. Have some cherry tomatoes or cooked lentils on hand? Toss them in! Don’t have time to mix up the harissa yogurt? Just dollop some harissa and yogurt onto the bowl. The key is to have a grain to soak up the runny egg yolk and to make sure everything is well seasoned with lemon juice, olive oil and a bit of salt.
Middle Eastern Breakfast Bowl With Poached Eggs
- 1/2 cup (80g) medium-grind bulgur
- Kosher salt and pepper, to taste
- 1/2 cup (150g) 2% Greek yogurt
- 1 tablespoon harissa paste (see note)
- 2 1/2 tablespoons (37ml) fresh lemon juice
- 2 tablespoons (30ml) distilled white vinegar
- 2 large eggs
- 2 cups (108g) romaine lettuce, shredded
- 1 cup (115g) diced English cucumber
- 1/2 cup (75g) diced radishes
- 1/2 cup (70g) pitted Castelvetrano olives, torn
- 1/4 cup (8g) packed small dill sprigs
- 1/4 cup (8g) packed mint leaves, torn
- 1 1/2 tablespoons (22ml) olive oil, plus more for drizzling
- 1/4 cup store-bought hummus
- Flaky sea salt, optional garnish
- Warm pita bread or naan, optional garnish
In a medium saucepan, combine the bulgur, 1 1/2 cups of water and a generous pinch of salt. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from the heat and place a clean folded kitchen towel under the lid of the saucepan. Let steam for 10 minutes. Fluff the bulgur with a fork before serving.
Meanwhile, in a small bowl, whisk the yogurt with the harissa and 1 tablespoon lemon juice. Season with salt and pepper.
Bring a small saucepan of water to a bare simmer. Add the vinegar. Working with one egg at at a time, crack the egg into a small bowl and then gently lower into the simmering water. Cook the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a paper towel-lined plate.
Meanwhile, in a medium bowl, toss the lettuce with the cucumber, radishes, olives, dill, mint, olive oil and the remaining 1 1/2 tablespoons of lemon juice. Season with salt and pepper.
Divide the bulgur and salad between two shallow bowls. Top each bowl with a poached egg. Spoon some of the harissa yogurt and hummus onto each bowl. Drizzle with more olive oil and sprinkle with flaky sea salt and pepper. Serve right away with warm pita bread.
NOTE: Harissa is a North African red chili paste made with roasted peppers and spices. It can be found at most grocery stores and specialty food shops. The heat level varies from brand to brand, so try the paste before proceeding with the recipe. Adjust the amount according to your preferences.
Serves: 2 | Serving Size: 1 bowl
Nutrition (per serving): Calories: 431; Total Fat: 22g; Saturated Fat: 3g; Monounsaturated Fat: 12g; Cholesterol: 188mg; Sodium: 676mg; Carbohydrate: 45g; Dietary Fiber: 9g; Sugar: 6g; Protein 18g