Libanais Breakfast

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup bulgur uncooked
• 6 large eggs 
• 2 tablespoons mint leaves fresh chopped
• 0.8 cup parsley fresh chopped
• 0.1 teaspoon ground pepper red
• 3 tablespoons juice of lemon fresh
• 0.3 cup olive oil extra virgin extra-virgin divided
• 3 6-inch wholewheat pita breads cut into 8 wedges ()
• 1 cup plum tomatoes seeded chopped
• 3 tablespoons onion red finely chopped
• 0.8 teaspoon salt divided
• 1 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• sieve
• slotted spoon

Directions

1. Preheat oven to 35
2. Arrange pita wedges in a single layer on a baking sheet. Lightly brush pita wedges with 2 tablespoons oil; bake at 350 for 20 minutes or until golden.
3. Combine 1 cup water and bulgur in a large bowl.
4. Let stand 30 minutes or until bulgur is tender.
5. Drain bulgur through a fine sieve; discard liquid.
6. Place bulgur in a medium bowl.
7. 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.
8. Bring a medium saucepan of water to a boil. With a slotted spoon, carefully lower eggs into pan; cook 6 minutes.
9. Drain and rinse eggs with cold running water until cool (about 1 minute). Peel eggs.
10. Place 1/3 cup tabbouleh and 4 pita wedges on each of 6 plates; top each serving with 1 egg.
11. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.