Savory Bulgur and Egg Bowl

1.Rinse the bulgur wheat under cold water in a fine mesh strainer until the water runs clear.

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

3.Cover 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 is absorbed.

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

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

6.Sprinkle the garlic powder, paprika, cumin, salt, and pepper over the eggs while they cook to infuse flavor.

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