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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Libanais Breakfast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions