Egg-Fried Bulgur
Source: Eden Grinshpan, Tahini Baby
Recipe Type: Appetizers and Sides, Entrees | Seasons: Spring
This recipe appears in Tahini Baby by Eden Grinshpan (Penguin Random House, 2025) and was demonstrated in the Foodwise Classroom on April 26, 2025.
Serves 4 to 6
INGREDIENTS
1 cup whole-grain bulgur
1 1⁄2 cups vegetable stock or water
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 tablespoons refined avocado or grapeseed oil, plus more as needed
4 large garlic cloves, minced
1⁄2 bunch asparagus, ends trimmed and chopped into bite-size pieces
2 large eggs
1 cup fresh or frozen peas
Juice of 1 lime
Freshly ground black pepper to taste
1⁄3 cup finely chopped fresh chives, plus more for serving
Tahini, for serving
Harissa, for serving
PREPARATION
- Rinse the bulgur under cold water and drain well. Set aside.
- In a medium pot, bring the stock to a boil over medium-high heat. Stir in the bulgur, 1 tablespoon of the olive oil, and 1 teaspoon of the salt. Allow the pot to come back up to a boil, then reduce to a simmer and cover. Cook until the liquid has been fully absorbed and the bulgur is tender, 10 to 12 minutes.
- Remove the pot from the heat and let it stand, covered, for another 10 minutes. Fluff with a fork and allow to cool completely. You could also refrigerate the bulgur at this point; it will keep in a sealed container for up to 3 days.
- Heat the avocado oil and garlic in a large skillet over medium heat. Sauté until the garlic is fragrant, 30 to 60 seconds. Add the asparagus and cook, stirring occasionally, until it softens and turns bright green, 2 to 3 minutes. Stir in the bulgur, breaking up any clumps with your spoon. Cook until it gets crisp and fragrant, about 3 minutes.
- Make a well in the center of the bulgur, add a little more avocado oil, and break the eggs into the well. Gently fold the eggs into the bulgur and stir until set, 1 to 2 minutes.
- Add the peas and stir to combine. Sprinkle with the lime juice, the remaining 1 tablespoon olive oil, the remaining 1 teaspoon salt, and a few cracks of pepper. Give everything a toss and allow it to cook for another 2 minutes for the flavors to come together. Stir in the chives and remove the pan from the heat.
- Top with more chives and serve with garlicky tahini and harissa. Note: If you happen to see fresh fava beans at the market, add a cup of them with the peas for peak spring flavor.
