Greek Egg and Feta Grain Bowl

Ingredients · 2 servings

• 100 gBulgur
• 4Egg
• 70 gFeta, crumbled
• 40 gOlive, sliced
• 200 gTomato, diced
• 240 mlWater
• 1 tbspOlive oil
• ⅓ tspSalt
• ½ tspBlack pepper, ground

Equipment

stovetop, measuring spoon, saucepan, skillet, lid, cutting board, knife, fork, spoon, spatula, small bowl, serving bowl

Instructions

1. 1
   Measure Ingredients

   Measure all ingredients and set out a saucepan, skillet, lid, cutting board, knife, fork, measuring spoons, and 2 serving bowls. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cook Bulgur

   Boil water with 1 g salt in the saucepan, stir in bulgur, cover, and cook gently for 12 minutes until the water is absorbed. · 12 min

   What to look for: Bulgur is swollen and no loose water remains in the pan.

3. 3
   Rest Bulgur

   Remove the saucepan from heat, keep it covered for 5 minutes, then fluff the bulgur with a fork and season with black pepper. · 5 min

   What to look for: Grains separate easily and look light rather than wet.

4. 4
   Prepare Toppings

   Dice the tomato, slice the olives, and crumble the feta while the bulgur rests, keeping each topping ready for bowl assembly. · 5 min

   What to look for: Tomato is juicy, olives are sliced, and feta is in small crumbles.

5. 5
   Fry Eggs

   Heat olive oil in the skillet over medium heat, crack in the eggs, sprinkle with remaining salt, and fry until the whites are set. · 5 min

   When it is done: Egg whites are fully opaque with no clear raw spots.

6. 6
   Serve Bowls

   Divide bulgur between 2 bowls, top with eggs, tomato, olives, and feta, then finish with black pepper and serve warm. · 2 min

   What to look for: Each bowl has a warm grain base with colorful toppings and eggs on top.