Yum! Try this Middle Eastern Breakfast Bowl With Poached Eggs Ingredients 1/2 cup (80g) medium-grind bulgur Kosher salt and pepper, to taste 1/2 cup (150g) 2% Greek yogurt 1 tablespoon harissa paste 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 Directions 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. ...