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- 3 (6-inch) pitas, each cut into 8 wedges
- 1/4 cup extra-virgin olive oil, divided
- 1 cup water
- 1/4 cup uncooked bulgur
- 1 cup chopped seeded plum tomato
- 3/4 cup chopped fresh parsley
- 3 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh mint
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/8 teaspoon ground red pepper
- 6 large eggs
- Preheat oven to 350°.
- Arrange pita wedges in a single layer on a baking sheet. Lightly brush pita wedges with 2 tablespoons oil; bake at 350° for 20 minutes or until golden.
- Combine 1 cup water and bulgur in a large bowl. Let stand 30 minutes or until bulgur is tender. Drain bulgur through a fine sieve; discard liquid. Place bulgur in a medium bowl. Add remaining 2 tablespoons oil, tomato, parsley, onion, mint, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; toss well. Refrigerate for 30 minutes.
- Bring a medium saucepan of water to a boil. With a slotted spoon, carefully lower eggs into pan; cook 6 minutes. Drain and rinse eggs with cold running water until cool (about 1 minute). Peel eggs. Place 1/3 cup tabbouleh and 4 pita wedges on each of 6 plates; top each serving with 1 egg. Sprinkle eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.