# @myfitnesspal on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/Byu6AN0hGnh
- **Gondola URL:** https://gondola.cc/posts/76963458-myfitnesspal-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/705c76f415.jpg
- **Posted:** 2019-06-15T13:57:51.000+00:00
- **Account Owner:** MyFitnessPal (@myfitnesspal) — https://gondola.cc/myfitnesspal

## Caption

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. Fluff the bulgur with a fork before serving.

Meanwhile, in a small #bowl, whisk the #yogurt with the harissa and 1 tablespoon lemon juice. Season with salt and pepper.

Bring a small saucepan of water to a bare simmer. Add the vinegar. Working with one egg at at a time, crack the egg into a small bowl and then gently lower into the simmering water. Cook the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the poached #eggs to a paper towel-lined plate.

Meanwhile, in a medium bowl, toss the lettuce with the cucumber, radishes, olives, dill, mint, olive oil and the remaining 1 1/2 tablespoons of lemon juice. Season with salt and pepper.

Divide the bulgur and #salad between two shallow bowls. Top each bowl with a poached egg. Spoon some of the harissa yogurt and hummus onto each bowl. Drizzle with more olive oil and sprinkle with flaky sea salt and pepper. Serve right away with warm pita bread.

Serves: 2 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 431; Total Fat: 22g; Saturated Fat: 3g; Monounsaturated Fat: 12g; Cholesterol: 188mg; Sodium: 676mg; Carbohydrate: 45g; Dietary Fiber: 9g; Sugar: 6g; Protein 18g

## Stats

- **Views:** 0
- **Likes:** 815
- **Shares:** 0
- **Comments:** 7

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

yogurt, bulgur, salad, eggs, bowl

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