Thursday, June 2, 2016
Spinach Feta Bulgur with Shaved Carrots and an Over Easy Egg
3/4 c. bulgur wheat
2 scallions, greens thinly sliced
1 red chili pepper, seeds removed
2 oz. spinach
1 Tbs. parsley, chopped
1/2 c. feta cheese
2 eggs, over easy
Fill a medium pot with water and 1 tsp. sea salt. Place over high heat and bring to a boil. Add the bulgur wheat and turn the heat down to medium. Cook for 25 minutes, drain, and place the bulgur back into the pan. Cover and set aside.
Chop the spinach and chili pepper and add to a medium mixing bowl. Add the chopped scallion and parsley, reserving a small amount of parsley for later. Cut the lime in half and squeeze the juice into the bowl with the vegetables. Add 1 Tbs. extra virgin olive oil, a pinch of salt and pepper. Mix the ingredients in the bowl together. Add in the cooked bulgur wheat and the feta cheese and again, mix everything.
Using a vegetable peeler, peel the outside of the carrot. Divide the bulgur mixture into two serving dishes. Shred the carrot into ribbons. Divide the carrot into two equal parts and place on top of the bulgur. Top each with an over easy egg. Sprinkle the egg with the reserved parsley.