Savory Bulgur and Egg Bowl

1Rinse the bulgur wheat (1 cup) under cold water (2 cups) in a fine mesh strainer until the water (2 cups) runs clear.

2In a medium saucepan, bring 2 cups of water (2 cups) to a boil. Add the rinsed bulgur wheat (1 cup), a pinch of salt, and stir.

3Cover the saucepan, reduce the heat to low, and let it simmer for about 12-15 minutes, or until the bulgur is tender and the water (2 cups) is absorbed.

4Once cooked, remove the bulgur from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside.

5In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Crack the eggs (4 large) into the skillet, cooking them sunny-side up or to your desired doneness.

6Sprinkle the garlic powder (1 teaspoon), paprika (1 teaspoon), cumin (½ teaspoon), salt, and pepper over the eggs (4 large) while they cook to infuse flavor.

7To serve, place a generous portion of the bulgur in a bowl, top with the cooked eggs (4 large), and garnish with fresh parsley.