Adventurous Eating!

Adventurous Eating…

Shake things up and try something new or different! Spicy foods, trendy ingredients, and dishes inspired by cuisines from around the world wake up your taste buds.

• 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

Directions:

• 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.