Bulgur with Zucchini and Poached Egg

by Emily Kemme
Bulgur with Zucchini and Poached Egg

Whether you’ve got a houseful of guests for breakfast, or simply want a quick and easy meal to whip up, getting creative with bulgur — a fast-cooking whole grain wheat that is often found in Middle Eastern cuisine — is a quick and healthy option. Here, roast zucchini and onion are made tangy by adding sultry sun dried tomatoes. Top with a poached egg for a complete and healthy meal in a bowl.

Bulgur with Zucchini and Poached Egg Recipe

1 medium zucchini, sliced lengthwise into 4 pieces

1 thick slice red onion, halved

1 T sun dried tomatoes in oil

1.5 cups prepared bulgur

Note: for the recipe, Bob’s Red Mill Bulgur was used and prepared according to package directions. For basic preparation, Add 1 cup bulgur to 2 cups cold water in medium pot. Add 1/2 tsp salt, if desired. Bring to boil and cover, simmering for 12-15 minutes until tender. Drain any remaining liquid.

1 T olive oil

salt and pepper to taste

2 poached eggs

Note: there are egg poaching pans available, but it’s not tough to do it all on your own in a warm water bath. Trust us!

Heat oven to 350°F.

Bulgur with Zucchini and Poached Egg

Roasting vegetables brings out their intense flavor and leaves you free to prepare the rest of the dish while they’re in the oven. Photo: Stephanie Davis

Place zucchini and onion on aluminum foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25 minutes, or until tender. Remove from oven and when cool enough to touch, dice zucchini and onion.

Heat sun dried tomatoes with oil in a sauté pan, add veggies and bulgur. Stir to combine and divide between two bowls. Top each with a poached egg.

Serves 2 for brunch, lunch or a savory breakfast-at-dinner. Add a side of fresh fruit to make it a full meal.

Bulgur with Zucchini and Poached Egg

Healthy and quick to prepare, whip up this easy egg and veggie dish for breakfast, lunch or dinner. Photo: Stephanie Davis

Sipsmith GinWine personality, Stephanie Davis, and creator of this recipe, suggested taking this dish outside on the patio for lunch and shaking up a cocktail to make the meal that much more festive! Chill the martini glasses while roasting the veggies and raid your liquor cabinet. The Delilah, a classic cocktail that is receiving revived attention with the recent surge in artisan gins, is a fun one to try. Make it with 2 oz Sipsmith Gin, 1 oz Cointreau and 1 oz fresh lemon juice. Shake in a cocktail shaker filled with ice and strain into chilled martini glass. ($38 for a 750mL bottle)

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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.




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