Warm Tomato and Olive Bulgur Bowl with Eggs

Instructions

1. 1

   Heat olive oil in a medium saucepan over medium heat. Sauté chopped green peppers for 3 minutes until softened, stirring to prevent scorching.

2. 2

   Add chopped tomatoes and sliced olives. Cook over medium-high heat for 4 minutes, stirring occasionally, until tomatoes release their juices and bubble.

3. 3

   Stir in bulgur and 250ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until the water is fully absorbed and bulgur is tender.

4. 4

   While bulgur cooks, heat 1 liter of water with a splash of vinegar in a pot over medium-low heat until gently simmering with tiny bubbles.

5. 5

   Crack eggs into simmering water. Poach for 3 minutes until whites are opaque and set, but yolks remain soft. Remove carefully with a slotted spoon.

6. 6

   Fluff bulgur and divide into bowls. Top with poached eggs, crumble feta cheese over them, and serve warm. Watch out for hot steam when opening the bulgur pot.