Libanais Breakfast Recipe

Name: Libanais Breakfast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (6-inch) pitas, each cut into 8 wedges; 1/4 cup extra-virgin olive oil, divided; 1 cup water; 1/4 cup uncooked bulgur; 1 cup chopped seeded plum tomato; 3/4 cup chopped fresh parsley; 3 tablespoons finely chopped red onion; 2 tablespoons chopped fresh mint; 3 tablespoons fresh lemon juice; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/8 teaspoon ground red pepper; 6 large eggs

Servings: persons

3 (6-inch) pitas, each cut into 8 wedges
1/4 cup extra-virgin olive oil, divided
1 cup water
1/4 cup uncooked bulgur
1 cup chopped seeded plum tomato
3/4 cup chopped fresh parsley
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon ground red pepper
6 large eggs

1
Preheat oven to 350u00b0.
2
Arrange pita wedges in a single layer on a baking sheet. Lightly brush pita wedges with 2 tablespoons oil; bake at 350u00b0 for 20 minutes or until golden.
3
Combine 1 cup water and bulgur in a large bowl. Let stand 30 minutes or until bulgur is tender. Drain bulgur through a fine sieve; discard liquid. Place bulgur in a medium bowl. Add remaining 2 tablespoons oil, tomato, parsley, onion, mint, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; toss well. Refrigerate for 30 minutes.
4
Bring a medium saucepan of water to a boil. With a slotted spoon, carefully lower eggs into pan; cook 6 minutes. Drain and rinse eggs with cold running water until cool (about 1 minute). Peel eggs. Place 1/3 cup tabbouleh and 4 pita wedges on each of 6 plates; top each serving with 1 egg. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
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382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 (6-inch) pitas, each cut into 8 wedges, 1/4 cup extra-virgin olive oil, divided, 1 cup water, 1/4 cup uncooked bulgur, and more.

Yes, Libanais Breakfast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Libanais Breakfast

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